Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits

Sourdough (SD) fermentation is a traditional biotechnological process used to improve the properties of baked goods. Nowadays, SD fermentation is studied for its potential health effects due to the presence of postbiotic-like components, which refer to a group of inanimate microorganisms and/or thei...

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Detalles Bibliográficos
Autores principales: Pérez-Alvarado, Omar, Zepeda-Hernández, Andrea, Garcia-Amezquita, Luis Eduardo, Requena, Teresa, Vinderola, Gabriel, García-Cayuela, Tomás
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9524358/
https://www.ncbi.nlm.nih.gov/pubmed/36187981
http://dx.doi.org/10.3389/fmicb.2022.969460

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9524358/
https://www.ncbi.nlm.nih.gov/pubmed/36187981
http://dx.doi.org/10.3389/fmicb.2022.969460

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