Increasing the lysine and methionine levels of coconut protein concentrates through lactic acid fermentation
The aqueous layer of coconut milk (coconut liquor) was fermented with Lactobacillus plantarum ATCC 8014, Lactobacillus fermentum ATCC 9338 and combined cultures of L. plantarum and L. fermentum. pH and titratable acidity were determined in each of the fermentation setups. pH dropped to 3.9-4.0 after...
| Udgivet i: | Philippine Agricultural Scientist, The (Formerly the Philippine Agriculturist) Vol. 89, no. 2 (Jun. 2006), 141-148 |
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| Format: | Article |
| Sprog: | English |
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2006
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