Ontology highlight
ABSTRACT:
SUBMITTER: Reina LD
PROVIDER: S-EPMC4587664 | biostudies-literature | 2015 Jun
REPOSITORIES: biostudies-literature
Reina L D LD Pérez-Díaz I M IM Breidt F F Azcarate-Peril M A MA Medina E E Butz N N
International journal of food microbiology 20150307
The prebiotic fructooligosaccharide content of yacon makes this root an attractive alternative for the supplementation of a variety of food products. The preservation of yacon by fermentation has been proposed as an alternative to increase the probiotic content of the root concomitantly with its shelf life. Thus the fermented yacon could have significant functional content. The objective of this research was to characterize the biochemistry and microbiology of spontaneous yacon fermentation with ...[more]