Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation

Quinoa, a nutritional grain, can be used as an ingredient in gluten-free sourdoughs. This study characterizes quinoa flour spontaneous fermentation with emphasis in the isolation of exopolysaccharide (EPS) producer bacteria. Real, red and black grains were studied. Dough yield, microbiota compositio...

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Detalles Bibliográficos
Autores principales: Franco, Wendy, Pérez-Díaz, Ilenys M., Connelly, Lauren, Diaz, Joscelin T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142942/
https://www.ncbi.nlm.nih.gov/pubmed/32183117
http://dx.doi.org/10.3390/foods9030337

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142942/
https://www.ncbi.nlm.nih.gov/pubmed/32183117
http://dx.doi.org/10.3390/foods9030337

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