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...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Dovilė Jonkuvienė, Lina Vaičiulytė-Funk, Joana Šalomskienė, Gitana Alenčikienė, Aldona Mieželienė
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	University of Zagreb Faculty of Food Technology and Biotechnology 2016-01-01
Sarja:	Food Technology and Biotechnology
Aiheet:	spontaneous sourdough Lactobacillus reuteri antimicrobial activity bread protective properties food safety
Linkit:	https://hrcak.srce.hr/file/243806
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