Assessment of Ready-to-Use Freeze-dried Immobilized Biocatalysts as Innovative Starter Cultures in Sourdough Bread Making

In the present study the effect of innovative biocatalysts as starter cultures in sourdough bread making was explored. The biocatalysts consisted of Lactobacillus paracasei K5 and Lactobacillus bulgaricus ATCC 11842 (in single and mixed form), immobilized on delignified wheat bran (DWB), and freeze...

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Detalles Bibliográficos
Autores principales: Mantzourani, Ioanna, Terpou, Antonia, Alexopoulos, Athanasios, Bezirtzoglou, Eugenia, Plessas, Stavros
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6352066/
https://www.ncbi.nlm.nih.gov/pubmed/30669666
http://dx.doi.org/10.3390/foods8010040

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6352066/
https://www.ncbi.nlm.nih.gov/pubmed/30669666
http://dx.doi.org/10.3390/foods8010040

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