Preparation of Sourdoughs Fermented with Isolated Lactic Acid Bacteria and Characterization of Their Antifungal Properties

Traditional sourdough is obtained using a mixture of flour and water stored at room temperature until acidification. Therefore, adding lactic acid bacteria (LAB) can improve the quality and safety of sourdough bread. Faced with this problem, four drying techniques—freeze-drying, spray-drying, low-te...

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Detalles Bibliográficos
Autores principales: Lafuente, Carla, Calpe, Jorge, Musto, Leonardo, Nazareth, Tiago de Melo, Dopazo, Victor, Meca, Giuseppe, Luz, Carlos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955050/
https://www.ncbi.nlm.nih.gov/pubmed/36832761
http://dx.doi.org/10.3390/foods12040686

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955050/
https://www.ncbi.nlm.nih.gov/pubmed/36832761
http://dx.doi.org/10.3390/foods12040686

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