Technological properties of some lactic acid bacteria and interactions with Saccharomyces cerevisiae PFC121 in tarhana dough during fermentation
In this study, the interactions between Saccharomyces cerevisiae PFC121 and lactic acid bacteria (LAB; Pediococcus acidilactici PFC69, Lactobacillus namurensis PFC70, Lactococcus lactis PFC77 isolated from tarhana sourdoughs) in tarhana dough during fermentation period of 7 days were investigated. T...
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| Hlavní autoři: | , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Plovdiv University Press
2019-07-01
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| Edice: | Journal of BioScience and Biotechnology |
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| On-line přístup: | https://editorial.uni-plovdiv.bg/index.php/JBB/article/view/233/191 |
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