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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...
Autores principales: | Xu, Dan, Zhang, Yao, Tang, Kaixing, Hu, Ying, Xu, Xueming, Gänzle, Michael G. |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2019
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Materias: | |
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 |
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