Effect of Lactiplantibacillus plantarum and Saccharomyces cerevisiae fermentation on the multi-scale structure and physicochemical properties of highland barley starch

Effects of Lactiplantibacillus plantarum dy-1 fermentation on multi-scale structure and physicochemical properties of barley starch

“…The thermal stability of barley starch is improved by fermentation, which makes it difficult to gelatinize, and the time required for gelatinization to reach peak viscosity (PT) is increased. Similar results were found on the fermentation of barley starch 44 by Lactiplantibacillus plantarum , cassava starch 47 by Lactiplantibacillus plantarum and wheat starch by Lactiplantibacillus plantarum. 48…”

“…As a result, the FBS18 sample absorbs less heat and exhibits a lower ΔH. The decrease of ΔT is similar to the research results of Xie et al 44 on the reduction of ΔT of barley starch caused by Lactiplantibacillus plantarum fermentation. Ye et al's study also found similar results in the study on the effect of fermentation on the thermal characteristics of sweet potato starch.…”

The Impact of Fermented Scald on Rye and Hull-Less Barley Dough and Bread Structure Formation

“…The lack of naked and even covered starch granules in the dough matrix supports this observation. The ability of L. plantarum to hydrolyze barley starch granules within 48 h was reported by Xie et al [43], indicating a relatively high volume of damaged starch grains with eroded surfaces. The availability of damaged starch granules gave rise to maltose, the primary carbon source for S. cerevisiae [44].…”