Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation

This research aimed to analyze variations in chemical properties, microbiological characteristics and generated volatile organic compounds (VOCs) profile during sourdough fermentation. Sourdoughs were collected from different cities in Turkey at two different times and lactic acid bacteria (LAB) in...

Descripción completa

Detalles Bibliográficos
Autores principales: Boyaci Gunduz, Cennet Pelin, Agirman, Bilal, Gaglio, Raimondo, Franciosi, Elena, Francesca, Nicola, Settanni, Luca, Erten, Huseyin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article(s) from the Special Issue on Chemistry and biochemistry variations during food fermentations by Dr. David Wang and Dr. Rosa Tundis
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9178471/
https://www.ncbi.nlm.nih.gov/pubmed/35693452
http://dx.doi.org/10.1016/j.fochx.2022.100357

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9178471/
https://www.ncbi.nlm.nih.gov/pubmed/35693452
http://dx.doi.org/10.1016/j.fochx.2022.100357

Ejemplares similares