Modeling of Growth and Organic Acid Kinetics and Evolution of the Protein Profile and Amino Acid Content during Lactiplantibacillus plantarum ITM21B Fermentation in Liquid Sourdough

The application of mathematical modeling to study and characterize lactic acid bacterial strains with pro-technological and functional features has gained attention in recent years to solve the problems relevant to the variabilities of the fermentation processes of sourdough. Since the key factors c...

Descripción completa

Detalles Bibliográficos
Autores principales: Di Biase, Mariaelena, Le Marc, Yvan, Bavaro, Anna Rita, Lonigro, Stella Lisa, Verni, Michela, Postollec, Florence, Valerio, Francesca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9741194/
https://www.ncbi.nlm.nih.gov/pubmed/36496750
http://dx.doi.org/10.3390/foods11233942

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9741194/
https://www.ncbi.nlm.nih.gov/pubmed/36496750
http://dx.doi.org/10.3390/foods11233942

Ejemplares similares