Potential of Lactobacillus reuteri from Spontaneous Sourdough as a Starter Additive for Improving Quality Parameters of Bread

Retardation of microbial spoilage of bread can be achieved by the use of spontaneous sourdough with an antimicrobial activity. This study was undertaken to identify lactic acid bacteria naturally occurring in spontaneous sourdough and use them for quality improvement and prolonging shelf life of ry...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Dovilė Jonkuvienė, Lina Vaičiulytė-Funk, Joana Šalomskienė, Gitana Alenčikienė, Aldona Mieželienė
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	University of Zagreb Faculty of Food Technology and Biotechnology 2016-01-01
Цуврал:	Food Technology and Biotechnology
Нөхцлүүд:	spontaneous sourdough Lactobacillus reuteri antimicrobial activity bread protective properties food safety
Онлайн хандалт:	https://hrcak.srce.hr/file/243806
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!