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...

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Principais autores:	Dovilė Jonkuvienė, Lina Vaičiulytė-Funk, Joana Šalomskienė, Gitana Alenčikienė, Aldona Mieželienė
Formato:	Artigo
Idioma:	Inglês
Publicado em:	University of Zagreb Faculty of Food Technology and Biotechnology 2016-01-01
coleção:	Food Technology and Biotechnology
Assuntos:	spontaneous sourdough Lactobacillus reuteri antimicrobial activity bread protective properties food safety
Acesso em linha:	https://hrcak.srce.hr/file/243806
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