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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...
Autores principales: | Shen, Juan, Shi, Kexin, Dong, Hua, Yang, Kesheng, Lu, Zhaoxin, Lu, Fengxia, Wang, Pei |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
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 |
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