Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production

The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or through a food matrix containing microorganisms to initiate sourdough fermentation. Sourdough is used as leavening agent...

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Detalles Bibliográficos
Autores principales: Hernández-Parada, Natali, González-Ríos, Oscar, Suárez-Quiroz, Mirna Leonor, Hernández-Estrada, Zorba Josué, Figueroa-Hernández, Claudia Yuritzi, Figueroa-Cárdenas, Juan de Dios, Rayas-Duarte, Patricia, Figueroa-Espinoza, María Cruz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9865925/
https://www.ncbi.nlm.nih.gov/pubmed/36677402
http://dx.doi.org/10.3390/microorganisms11010109

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9865925/
https://www.ncbi.nlm.nih.gov/pubmed/36677402
http://dx.doi.org/10.3390/microorganisms11010109

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