Multiple Techno-Functional Characteristics of Leuconostoc and Their Potential in Sourdough Fermentations

In this study, the potential of Leuconostoc as non-conventional sourdough starter cultures was investigated. A screening for antifungal activities of 99 lactic acid bacteria (LAB) strains revealed high suppression of bakery-relevant moulds in nine strains of Leuconostoc with activities against Penic...

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Detalles Bibliográficos
Autores principales: Müller, Denise C., Mischler, Sandra, Schönlechner, Regine, Miescher Schwenninger, Susanne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8399619/
https://www.ncbi.nlm.nih.gov/pubmed/34442711
http://dx.doi.org/10.3390/microorganisms9081633

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8399619/
https://www.ncbi.nlm.nih.gov/pubmed/34442711
http://dx.doi.org/10.3390/microorganisms9081633

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