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Bread Biopreservation through the Addition of Lactic Acid Bacteria in Sourdough

Nowadays, the consumer seeks to replace synthetic preservatives with biopreservation methods, such as sourdough in bread. Lactic acid bacteria (LAB) are used as starter cultures in many food products. In this work, commercial yeast bread and sourdough breads were prepared as controls, as well as sou...

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Detalles Bibliográficos
Autores principales:	Illueca, Francisco, Moreno, Ana, Calpe, Jorge, Nazareth, Tiago de Melo, Dopazo, Victor, Meca, Giuseppe, Quiles, Juan Manuel, Luz, Carlos
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956393/ https://www.ncbi.nlm.nih.gov/pubmed/36832942 http://dx.doi.org/10.3390/foods12040864

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