Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon Level

The contribution of sustainably food processing to healthy intestinal microbial functions is of recent acquisition. The sourdough fermentation fits well with the most sustainable bread making. We manufactured baker’s yeast (BYB) and sourdough (t-SB30) breads, which first underwent to an in-depth cha...

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Detalles Bibliográficos
Autores principales: Da Ros, Alessio, Polo, Andrea, Rizzello, Carlo Giuseppe, Acin-Albiac, Marta, Montemurro, Marco, Di Cagno, Raffaella, Gobbetti, Marco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8668080/
https://www.ncbi.nlm.nih.gov/pubmed/34851178
http://dx.doi.org/10.1128/Spectrum.00494-21

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8668080/
https://www.ncbi.nlm.nih.gov/pubmed/34851178
http://dx.doi.org/10.1128/Spectrum.00494-21

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