Dynamic volatile insights of solid-state fermented oats with <i>Lactiplantibacillus plantarum</i> : a future food sustainable development strategy
This study sheds light on the metabolic activity of Lp. Plantarum and provides insights into the flavour potential of oats via solid state fermentation, while also underscoring the importance of machine learning in capturing non-linear changes.
Authors
- Graham T. Eyres (ORCID: https://orcid.org/0000-0001-5945-3141)
- Dominic Agyei (ORCID: https://orcid.org/0000-0003-2280-4096)
- Stella Green
- Biniam Kebede (ORCID: https://orcid.org/0000-0001-5774-9539)
- Elisa Di Stefano
- Nicholas Horlacher (ORCID: https://orcid.org/0009-0008-3694-6136)
Institutions
- University College Cork (IE)
- APC Microbiome Institute (IE)
- Monash University (AU)
- University of Guelph (CA)
- University of Otago (NZ)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-01-01
- DOI
- https://doi.org/10.1039/d5fb00213c
- Citations
- 1
- Primary Topic
- Probiotics and Fermented Foods
- Type
- article
- Field-Weighted Citation Impact
- 1.16
Funders
- University of Otago