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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

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