β-Glucan Production by <i>Levilactobacillus brevis</i> and <i>Pediococcus claussenii</i> for In Situ Enriched Rye and Wheat Sourdough Breads

Sourdough fermentation is a common practice spread across the globe due to quality and shelf life improvement of baked goods. Above the widely studied exopolysaccharide (EPS) formation, which is exploited for structural improvements of foods including baked goods, β-glucan formation, by using lactic...

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Autores principales:	Julia A. Bockwoldt, Johanna Fellermeier, Emma Steffens, Rudi F. Vogel, Matthias A. Ehrmann
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2021-03-01
Colección:	Foods
Materias:	EPS β-glucan sourdough LAB temperature effects high performance liquid chromatography (HPLC)
Acceso en línea:	https://www.mdpi.com/2304-8158/10/3/547
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