Lactobacillus plantarum strains for multifunctional oat-based foods
Fermented oat-based foods offer attractive prospects within the market of non-dairy functional products, since they are suitable substrates for the delivery of probiotic microorganisms, and are significant sources of dietary fiber, both insoluble and soluble such as β-glucan, good quality fat and other phytochemicals important for human health.In the present work, whole oat flour was fermented wit
