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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

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