Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a “Yeast-Free” Bread

The aim of this study was the characterization and selection of bacterial strains suitable for the production of a “yeast-free” bread. The strains Leuconostoc citreum C2.27 and Weissella confusa C5.7 were selected for their leavening and acidification capabilities and individually used as starters i...

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Detalles Bibliográficos
Autores principales: De Bellis, Palmira, Rizzello, Carlo Giuseppe, Sisto, Angelo, Valerio, Francesca, Lonigro, Stella Lisa, Conte, Amalia, Lorusso, Valeria, Lavermicocca, Paola
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406974/
https://www.ncbi.nlm.nih.gov/pubmed/30781845
http://dx.doi.org/10.3390/foods8020070

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406974/
https://www.ncbi.nlm.nih.gov/pubmed/30781845
http://dx.doi.org/10.3390/foods8020070

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