https://www.selleckchem.com/pr....oducts/pluripotin-sc
There is a recognized need for formulating functional food products using selected lactic acid bacteria (LA starter cultures from various sources such as kefir, yoghurt or kombucha that have health benefits. The principle objective of this study was to investigate the use of a coconut water kefir-based fermentation starter culture using Lactobacillus fermentum and Lactobacillus plantarum to develop a sourdough bread. Check-all-that-apply (CATA) sensory profiling was used in this study to evaluate the sensory profile of sourdoug
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