Production of Cereal-Based Probiotic Beverages

In the present study, rice and millet grains were fermented with ABT-2 starter culture (S. thermophilus L. acidophilus and Bifidobacterium BB-12) to obtain probiotic beverages, fortified with pumpkin and sesame seed milk in order to combine the high nutritive value of seeds and the health benefits of the probiotic culture. The levels of several factors, i.e… CONTINUE READING