Isolation and Characterization of Lactic Acid Bacteria and Yeasts from Typical Bulgarian Sourdoughs

Traditional sourdoughs in Bulgaria were almost extinct during the centralized food production system. However, a rapidly developing trend of sourdough revival in the country is setting the demand for increased production and use of commercial starter cultures. The selection of strains for such cultu...

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Detalles Bibliográficos
Autores principales: Petkova, Mariana, Stefanova, Petya, Gotcheva, Velitchka, Angelov, Angel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306846/
https://www.ncbi.nlm.nih.gov/pubmed/34206198
http://dx.doi.org/10.3390/microorganisms9071346

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306846/
https://www.ncbi.nlm.nih.gov/pubmed/34206198
http://dx.doi.org/10.3390/microorganisms9071346

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