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PROBIOTIC MICROORGANISMS IN BREAD SOURDOUGHS

The review allows for characterization and evaluation of the typical microbiota and probiotic properties of individual species isolated from various bread sourdoughs. It has been observed that an interest in using sourdoughs for bread making and studying their microbiota has been steadily increasing...

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Principais autores: D. Holubchyk, A. Khablenko, O. Dugan, S. Danylenko, A. Korzhenivska
Format: Artigo
Sprog:Inglês
Udgivet: Odesa National University of Technology 2024-02-01
Serier:Harčova Nauka ì Tehnologìâ
Fag:
lactobacillaceae
lactic acid bacteria
yeast
microbiota
stress tolerance
antimicrobial activity
sourdough bread
types of flour
Online adgang:https://journals.ontu.edu.ua/index.php/foodtech/article/view/2848
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