Characterization of Lactic Acid Bacteria and Yeast from Grains as Starter Cultures for Gluten-Free Sourdough

With the increasing number of people affected by gluten consumption-related diseases, adhering to a gluten-free (GF) diet is the most effective preventive measure. Herein, we aimed to isolate and characterize the functional properties of autochthonous lactic acid bacteria (LAB) and yeast from variou...

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Autori principali:	Seung-Hye Woo, Jiwoon Park, Jung Min Sung, Eun-Ji Choi, Yun-Sang Choi, Jong-Dae Park
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2023-12-01
Serie:	Foods
Soggetti:	gluten-free grains lactic acid bacteria yeast starter culture gluten-free sourdough bread
Accesso online:	https://www.mdpi.com/2304-8158/12/23/4367
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