Genome-Assisted Characterization of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa Strains Isolated from Sorghum as Starters for Sourdough Fermentation

Sourdough fermentation of bakery products is a well-established and widespread technique to confer an added value to the resulting food. In recent decades, gluten-free raw materials have gained more attention due to the diffusion of food disorders such as coeliac disease, but, at the same time, they...

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Detalles Bibliográficos
Autores principales: Falasconi, Irene, Fontana, Alessandra, Patrone, Vania, Rebecchi, Annalisa, Duserm Garrido, Guillermo, Principato, Laura, Callegari, Maria Luisa, Spigno, Giorgia, Morelli, Lorenzo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7565839/
https://www.ncbi.nlm.nih.gov/pubmed/32927810
http://dx.doi.org/10.3390/microorganisms8091388

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7565839/
https://www.ncbi.nlm.nih.gov/pubmed/32927810
http://dx.doi.org/10.3390/microorganisms8091388

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