<i>Leuconostoc citreum</i>: A Promising Sourdough Fermenting Starter for Low-Sugar-Content Baked Goods

This review highlights <i>Leuconostoc citreum</i>’s promising possibilities as a proficient mannitol producer and its potential implications for sugar reduction, with a focus on its use in sourdough-based baked good products. Mannitol, a naturally occurring sugar alcohol, has gained popularity in fo...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Maria-Florina Roșca, Adriana Păucean, Simona Maria Man, Maria Simona Chiș, Carmen R. Pop, Anamaria Pop, Anca C. Fărcaș
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2023-12-01
Schriftenreihe:	Foods
Schlagworte:	lactic acid bacteria <i>Leuconostoc citreum</i> sourdough sugar reduction baked goods
Online-Zugang:	https://www.mdpi.com/2304-8158/13/1/96
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