Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread

In this study, mixed starter cultures of yeast and lactobacilli were used for type I sourdough bread making to evaluate their ability to improve bread quality and increase the amount of flavor volatiles. Kazachstania humilis, Saccharomyces cerevisiae, Wickerhamomyces anomalus, and Lactobacillus sanf...

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Detalles Bibliográficos
Autores principales: Xu, Dan, Zhang, Yao, Tang, Kaixing, Hu, Ying, Xu, Xueming, Gänzle, Michael G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6746982/
https://www.ncbi.nlm.nih.gov/pubmed/31552010
http://dx.doi.org/10.3389/fmicb.2019.02113

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6746982/
https://www.ncbi.nlm.nih.gov/pubmed/31552010
http://dx.doi.org/10.3389/fmicb.2019.02113

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