Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs

The aim of the present study was to assess the technological and safety potential of 207 lactic acid bacteria (LAB) and 195 yeast strains isolated from spontaneously fermented Greek wheat sourdoughs. More accurately, the amylolytic, proteolytic, lipolytic, phytase and amino acid decarboxylase activi...

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Detalles Bibliográficos
Autores principales: Syrokou, Maria K., Tziompra, Sofia, Psychogiou, Eleni-Efthymia, Mpisti, Sofia-Despoina, Paramithiotis, Spiros, Bosnea, Loulouda, Mataragas, Marios, Skandamis, Panagiotis N., Drosinos, Eleftherios H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8064081/
https://www.ncbi.nlm.nih.gov/pubmed/33805132
http://dx.doi.org/10.3390/microorganisms9040671

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8064081/
https://www.ncbi.nlm.nih.gov/pubmed/33805132
http://dx.doi.org/10.3390/microorganisms9040671

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