β-Glucan Production by Levilactobacillus brevis and Pediococcus claussenii for In Situ Enriched Rye and Wheat Sourdough Breads

Sourdough fermentation is a common practice spread across the globe due to quality and shelf life improvement of baked goods. Above the widely studied exopolysaccharide (EPS) formation, which is exploited for structural improvements of foods including baked goods, β-glucan formation, by using lactic...

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Detalles Bibliográficos
Autores principales: Bockwoldt, Julia A., Fellermeier, Johanna, Steffens, Emma, Vogel, Rudi F., Ehrmann, Matthias A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7998486/
https://www.ncbi.nlm.nih.gov/pubmed/33800822
http://dx.doi.org/10.3390/foods10030547

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7998486/
https://www.ncbi.nlm.nih.gov/pubmed/33800822
http://dx.doi.org/10.3390/foods10030547

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