Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry

The quality of sourdough bread mainly depends on metabolic activities of lactic acid bacteria (LAB). The exopolysaccharides (EPS) produced by LAB affect positively the technological and nutritional properties of the bread, while phytases improve the bioavailability of the minerals by reducing its ph...

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Detalles Bibliográficos
Autores principales: Milanović, Vesna, Osimani, Andrea, Garofalo, Cristiana, Belleggia, Luca, Maoloni, Antonietta, Cardinali, Federica, Mozzon, Massimo, Foligni, Roberta, Aquilanti, Lucia, Clementi, Francesca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7377444/
https://www.ncbi.nlm.nih.gov/pubmed/32702068
http://dx.doi.org/10.1371/journal.pone.0236190

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7377444/
https://www.ncbi.nlm.nih.gov/pubmed/32702068
http://dx.doi.org/10.1371/journal.pone.0236190

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