Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs

A multi-omics approach was adopted to investigate the impact of lactic acid fermentation and seed germination on the composition and physicochemical properties of rye doughs. Doughs were prepared with either native or germinated rye flour and fermented with Saccharomyces cerevisiae, combined or not...

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Detalles Bibliográficos
Autores principales: Mancino, Walter, Carnevali, Paola, Terzi, Valeria, Pérez, Pascual García, Zhang, Leilei, Giuberti, Gianluca, Morelli, Lorenzo, Patrone, Vania, Lucini, Luigi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000819/
https://www.ncbi.nlm.nih.gov/pubmed/36900515
http://dx.doi.org/10.3390/foods12050998

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000819/
https://www.ncbi.nlm.nih.gov/pubmed/36900515
http://dx.doi.org/10.3390/foods12050998

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