Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat

Sourdough processing contributes to better digestible wheat-based bakery products, especially due to the proteolytic activity of lactic acid bacteria (LAB). Therefore, sourdough-related LAB were screened for their capacity to degrade immunogenic proteins like gluten and alpha-amylase-trypsin inhibit...

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Detalles Bibliográficos
Autores principales: Fraberger, Vera, Ladurner, Martin, Nemec, Alexandra, Grunwald-Gruber, Clemens, Call, Lisa M., Hochegger, Rupert, Domig, Konrad J., D’Amico, Stefano
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7693696/
https://www.ncbi.nlm.nih.gov/pubmed/33143014
http://dx.doi.org/10.3390/microorganisms8111689

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7693696/
https://www.ncbi.nlm.nih.gov/pubmed/33143014
http://dx.doi.org/10.3390/microorganisms8111689

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