Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread

In this study, yeast, lactic acid bacteria, and acetic acid bacteria were isolated from traditional Chinese sourdough to enhance the organoleptic quality of whole wheat steamed bread. The Saccharomyces cerevisiae, Lactobacillus johnsonii, and Acetobacter pasteurianum showed superior fermentability a...

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Detalles Bibliográficos
Autores principales: Shen, Juan, Shi, Kexin, Dong, Hua, Yang, Kesheng, Lu, Zhaoxin, Lu, Fengxia, Wang, Pei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9182275/
https://www.ncbi.nlm.nih.gov/pubmed/35684446
http://dx.doi.org/10.3390/molecules27113510

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9182275/
https://www.ncbi.nlm.nih.gov/pubmed/35684446
http://dx.doi.org/10.3390/molecules27113510

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