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...

पूर्ण विवरण

ग्रंथसूची विवरण

मुख्य लेखकों:	Carla Lafuente, Jorge Calpe, Leonardo Musto, Tiago de Melo Nazareth, Victor Dopazo, Giuseppe Meca, Carlos Luz
स्वरूप:	Artigo
भाषा:	Inglês
प्रकाशित:	MDPI AG 2023-02-01
श्रृंखला:	Foods
विषय:	<i>Lactiplantibacillus plantarum</i> biocontrol volatile organic compounds <i>Pediococcus pentosaceus</i> antifungal activity
ऑनलाइन पहुंच:	https://www.mdpi.com/2304-8158/12/4/686
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