Molecular identification of LAB and yeasts from traditional sourdoughs and their impacts on the sourdough bread quality characteristics

In this research, the LAB and yeast isolations and identifications of homemade traditional sourdoughs were investigated. Both LAB and yeasts were identified by the PCR method and used in the production of sourdough bread (SDB). Twelve types of SDB were produced from combinations of isolated LAB and...

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Detalles Bibliográficos
Autores principales: Sevgili, Ayse, Can, Canan, Ceyhan, Derya Isler, Erkmen, Osman
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10034393/
https://www.ncbi.nlm.nih.gov/pubmed/36969566
http://dx.doi.org/10.1016/j.crfs.2023.100479

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10034393/
https://www.ncbi.nlm.nih.gov/pubmed/36969566
http://dx.doi.org/10.1016/j.crfs.2023.100479

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