Isolation, Characterization and Acid/Alkaline Tolerance of Lactic Acid Bacteria Present in Fermented Rye, Wheat, Oat and Barley
Ijeoma Chidinma Akujobi & Austin Ihemeje · Asian Food Science Journal · 2021
Objective: This study determined the lactic acid bacteria (LAB) present in fermented rye, wheat, oat and barley grains, and evaluated their survival in simulated gastric juice and pancreatic juice. Methods: Samples of rye, wheat, oat and barley grains were fermented for 72 hours...
Open access
Research Article
10.9734/afsj/2021/v20i1130384