Dietary fibre in fermented oat and barley beta-glucan rich concentrates
The ability of different lactic acid bacteria to influence the physicochemical characteristics (content, viscosity and molecular weight) of dietary fibre in beta-glucan-rich barley and oat concentrates was investigated. The cultures used were Lactobacillus acidophilus and the exopolysaccharide producing strain Pediococcus damnosus 2.6, together with the yoghurt culture, V2 (a mixture (1:1) of Lact