Rye bran as fermentation matrix boosts in situ dextran production by Weissella confusa compared to wheat bran

Ilkka Kajala, Jari Mäkelä, Rossana Coda, Shraddha Shukla, Qiao Shi, Ndegwa Henry Maina, Riikka Juvonen, Päivi Ekholm, Arun Goyal, Maija Tenkanen, Kati Katina

Research output: Contribution to journalArticleScientificpeer-review

Original languageEnglish
JournalApplied Microbiology and Biotechnology
Volume100
Issue number8
Pages (from-to)3499-3510
Number of pages12
ISSN0175-7598
DOIs
Publication statusPublished - Apr 2016
MoE publication typeA1 Journal article-refereed

Fields of Science

  • Bran
  • Fermentation
  • Exopolysaccharide
  • Dextran
  • Weissella
  • LACTIC-ACID BACTERIA
  • REUTERI TMW 1.106
  • SOURDOUGH FERMENTATION
  • OPTIMIZATION
  • GLUCAN
  • BREAD
  • FIBER
  • LACTOBACILLI
  • FRACTIONS
  • XYLANASE
  • 416 Food Science
  • 220 Industrial biotechnology
  • 1183 Plant biology, microbiology, virology

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