Article

The effect of fermentation conditions (temperature, salt concentration, and pH) with lactobacillus strains for producing Short Chain Fatty Acids

2022-08-01

Abstract excerpt

Short-Chain Fatty Acids are one of the vital metabolites generated by the fermentation of dietary fiber in the gastrointestinal tract through bacterial fermentation and play an essential role in human health. This a study aimed to evaluate the effects of different fermentation conditions, including temperature (30, 42 °C), salt concentrations (2, 4 and 6%), pH (4.5, 5 and 6), and their interaction effects on the p...

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Literature Corpus work: 20c00287-b125-5b6a-8228-db9c5038b48e
DOI: 10.1016/j.lwt.2022.113709

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