Impact of pH on succession of sourdough lactic acid bacteria communities and their fermentation properties

Sourdough, a traditional fermented dough, is made via natural fermentation by lactic acid bacteria (LAB). Its pH changes from near neutral to acid during the subculture process. However, the product quality of subcultured sourdough depends on the unpredictable succession of LAB communities, the infl...

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Detalles Bibliográficos
Autores principales: OSHIRO, Mugihito, TANAKA, Masaru, ZENDO, Takeshi, NAKAYAMA, Jiro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BMFH Press 2020
Materias:
Full Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7392915/
https://www.ncbi.nlm.nih.gov/pubmed/32775134
http://dx.doi.org/10.12938/bmfh.2019-038

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7392915/
https://www.ncbi.nlm.nih.gov/pubmed/32775134
http://dx.doi.org/10.12938/bmfh.2019-038

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