Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety

Starter cultures composed of lactic acid bacteria (LAB) were developed based on the genotypic and phenotypic characterisation of isolates belonging to dominant groups of bacteria in spontaneous rye wholemeal sourdoughs. Combinations of strains have been evaluated on an industrial scale in the sourdo...

Descripción completa

Detalles Bibliográficos
Autores principales: Litwinek, Dorota, Boreczek, Jakub, Gambuś, Halina, Buksa, Krzysztof, Berski, Wiktor, Kowalczyk, Magdalena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8759695/
https://www.ncbi.nlm.nih.gov/pubmed/35030182
http://dx.doi.org/10.1371/journal.pone.0261677

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8759695/
https://www.ncbi.nlm.nih.gov/pubmed/35030182
http://dx.doi.org/10.1371/journal.pone.0261677

Ejemplares similares