Figure 2. Response surface of the effect of temperature and okara concentration on the antifungal activity against P. expansum (A), okara concentration and time of fermentation on the antifungal activity against A. niger (B) and temperature and time of fermentation on the antifungal activity against A. niger (C)

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Probiotic-Assisted Semi-Solid-State Fermentation of Amaranth Flour Using Response Surface Methodology for Enriched Bioactives

Mamadou Lamarana Souare, William Tchabo, Spéro Ulrich Koba Edikou, Gabriela Elena Bahrim, Mihaela Cotârleț

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