Screening of Lactic Acid Bacteria and Yeasts from Sourdough as Starter Cultures for Reduced Allergenicity Wheat Products

Previous researchers have shown the potential of sourdough or related lactic acid bacteria in reducing wheat allergens. However, there are no mixed or single cultures for producing reduced allergenicity wheat products. In this study, twelve strains of lactic acid bacteria and yeast isolated from sou...

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Detalles Bibliográficos
Autores principales: Fu, Wenhui, Xue, Wentong, Liu, Chenglong, Tian, Yang, Zhang, Ke, Zhu, Zibo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353608/
https://www.ncbi.nlm.nih.gov/pubmed/32517155
http://dx.doi.org/10.3390/foods9060751

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353608/
https://www.ncbi.nlm.nih.gov/pubmed/32517155
http://dx.doi.org/10.3390/foods9060751

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