Fermentation with L. plantarum NCU137 could improve the nutritional, sensory and stability properties of coix seed.

Posted byTaylor Mercado Leave a comment on Fermentation with L. plantarum NCU137 could improve the nutritional, sensory and stability properties of coix seed.

PMID: 

Food Chem. 2020 Jun 1 ;314:126037. Epub 2019 Dec 17. PMID: 31954941

Abstract Title: 

Effects of fermentation with Lactobacillus plantarum NCU137 on nutritional, sensory and stability properties of Coix (Coix lachryma-jobi L.) seed.

Abstract: 

This study aimed to investigate the effect of fermentation with Lactobacillus plantarum NCU137 on the nutritional, sensory and stability properties of Coix (Coix lachryma-jobi L.) seed. The nutritional compounds, including free amino acid, free fatty acid, soluble dietary fiber and organic acids of fermented coix seed were significantly (p 

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Published by Taylor Mercado

Health Time is a blog talking about alternative medicines. And a blog founded by Taylor Mercado. She is a biologist and also a herbalist. This blog will help you and giving you tips regarding with herbal medicines.

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