Use of the β-Glucan-Producing Lactic Acid Bacteria Strains Levilactobacillus brevis and Pediococcus claussenii for Sourdough Fermentation—Chemical Characterization and Chemopreventive Potential of In Situ-Enriched Wheat and Rye Sourdoughs and Breads

The aim of the present study was to examine β-glucan production and the potential prebiotic and chemopreventive effects of wheat and rye sourdoughs and breads generated with wild-type and non-β-glucan-forming isogenic mutant strains of Levilactobacillus brevis and Pediococcus claussenii. Sourdough a...

Descripción completa

Detalles Bibliográficos
Autores principales: Schlörmann, Wiebke, Bockwoldt, Julia A., Hübner, Sabine M., Wittwer, Elisa, Reiners, Sarah, Lorkowski, Stefan, Dawczynski, Christine, Ehrmann, Matthias A., Glei, Michael
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9002695/
https://www.ncbi.nlm.nih.gov/pubmed/35406123
http://dx.doi.org/10.3390/nu14071510

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9002695/
https://www.ncbi.nlm.nih.gov/pubmed/35406123
http://dx.doi.org/10.3390/nu14071510

Ejemplares similares