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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
BMFH Press
2020
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| Materias: | |
| 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 |