Genome-Assisted Characterization of <i>Lactobacillus fermentum</i>, <i>Weissella cibaria,</i> and <i>Weissella confusa</i> Strains Isolated from Sorghum as Starters for Sourdough Fermentation

Sourdough fermentation of bakery products is a well-established and widespread technique to confer an added value to the resulting food. In recent decades, gluten-free raw materials have gained more attention due to the diffusion of food disorders such as coeliac disease, but, at the same time, they...

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Principais autores:	Irene Falasconi, Alessandra Fontana, Vania Patrone, Annalisa Rebecchi, Guillermo Duserm Garrido, Laura Principato, Maria Luisa Callegari, Giorgia Spigno, Lorenzo Morelli
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2020-09-01
Serija:	Microorganisms
Teme:	sourdough sorghum flour starter culture bakery lactic acid bacteria
Online dostop:	https://www.mdpi.com/2076-2607/8/9/1388
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