Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough production

Changes in the characteristics of a new cultivar (DS8472-5) of blue wheat during wholemeal fermentation with Pediococcus acidilactici (LUHS29), Liquorilactobacillus uvarum (LUHS245), and Lactiplantibacillus plantarum (LUHS122), including acidity, microbiological and chromaticity parameters, free ami...

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Detalles Bibliográficos
Autores principales: Bartkiene, Elena, Starkute, Vytaute, Zokaityte, Egle, Klupsaite, Dovile, Mockus, Ernestas, Ruzauskas, Modestas, Bartkevics, Vadims, Borisova, Anastasija, Rocha, João Miguel, Ozogul, Fatih, Liatukas, Zilvinas, Ruzgas, Vytautas
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/PMC9773212/
https://www.ncbi.nlm.nih.gov/pubmed/36569101
http://dx.doi.org/10.3389/fmicb.2022.1031273

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9773212/
https://www.ncbi.nlm.nih.gov/pubmed/36569101
http://dx.doi.org/10.3389/fmicb.2022.1031273

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