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Hydrolase Activities of Sourdough Microorganisms

Sourdough is renowned for improving bakery products’ nutritional and quality characteristics through the enzymes produced by its microbiota. Among the enzymatic framework present in sourdough fermentation, amylase, cellulase, and peptidase are responsible for many of the properties valued in sourdou...

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Principais autores: Ingrid Teixeira Akamine, Felipe R. P. Mansoldo, Verônica S. Cardoso, Edilma Paraguai de Souza Dias, Alane Beatriz Vermelho
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2023-07-01
Serier:Fermentation
Fag:
<i>Lactobacillus</i>
gluten
hydrolases
microorganisms
probiotics
sourdough
Online adgang:https://www.mdpi.com/2311-5637/9/8/703
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