Changes in the structural, physicochemical and functional properties and in vitro fecal fermentation characteristics of barley dietary fiber fermented by Lactiplantibacillus plantarum dy-1

作者：Xiang Xiao, Xiaodong Li, Juan Bai, Songtao Fan, Maria Daglia, Jiaying Li, Yiwei Ding, Yanshun Zhang, Yansheng Zhao · 发表于：Food & Function · 年份：2024 · DOI：10.1039/d3fo05605h · 被引用次数：21 · 研究领域：Food composition and properties、Microbial Metabolites in Food Biotechnology、Probiotics and Fermented Foods

fermentation characteristics of barley dietary fiber, representing a promising bioprocessing technology for modifying barley bran.