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Kasprowicz-Potocka M, Borowczyk P, Zaworska A, et al. The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Characteristics of Blue Lupin Seeds. Food Technol Biotechnol. 2016;54(3):360-366doi: 10.17113/ftb.54.03.16.4459.
Kasprowicz-Potocka, M., Borowczyk, P., Zaworska, A., Nowak, W., Frankiewicz, A., & Gulewicz, P. (2016). The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Characteristics of Blue Lupin Seeds. Food technology and biotechnology, 54(3), 360-366. https://doi.org/10.17113/ftb.54.03.16.4459
Kasprowicz-Potocka, Małgorzata, et al. "The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Characteristics of Blue Lupin Seeds." Food technology and biotechnology vol. 54,3 (2016): 360-366. doi: https://doi.org/10.17113/ftb.54.03.16.4459
Kasprowicz-Potocka M, Borowczyk P, Zaworska A, Nowak W, Frankiewicz A, Gulewicz P. The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Characteristics of Blue Lupin Seeds. Food Technol Biotechnol. 2016 Sep;54(3):360-366. doi: 10.17113/ftb.54.03.16.4459. PMID: 27956868; PMCID: PMC5151217.
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Food Technol Biotechnol. 2016 Sep;54(3):360-366. doi: 10.17113/ftb.54.03.16.4459.

The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Characteristics of Blue Lupin Seeds.

Food technology and biotechnology

Małgorzata Kasprowicz-Potocka, Paulina Borowczyk, Anita Zaworska, Włodzimierz Nowak, Andrzej Frankiewicz, Piotr Gulewicz

Affiliations

  1. Poznan University of Life Sciences, Department of Animal Nutrition and Feed Management,?Wo?y?ska 33, PL-60-637 Poznan, Poland.
  2. Poznan Science and Technology Park of Adam Mickiewicz University Foundation, Rubie? 46,?PL-61-612 Poznan, Poland.

PMID: 27956868 PMCID: PMC5151217 DOI: 10.17113/ftb.54.03.16.4459

Abstract

The effect of 24-hour fermentation of lupin seeds by different yeast strains on their chemical composition was determined. After fermentation, the mass fraction of proteins increased and their

Keywords: antinutritional factors; fermentation; lupin; nutritional value; yeast

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