Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs

Microbial strains for starter culture-initiated sourdough productions are commonly isolated from a fermenting flour–water mixture. Yet, starter culture strains isolated from matrices other than sourdoughs could provide the dough with interesting metabolic properties and hence change the organoleptic...

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Detalles Bibliográficos
Autores principales: Comasio, Andrea, Van Kerrebroeck, Simon, Harth, Henning, Verté, Fabienne, De Vuyst, Luc
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7599913/
https://www.ncbi.nlm.nih.gov/pubmed/33036188
http://dx.doi.org/10.3390/microorganisms8101534

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7599913/
https://www.ncbi.nlm.nih.gov/pubmed/33036188
http://dx.doi.org/10.3390/microorganisms8101534

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