Molecular identification of LAB and yeasts from traditional sourdoughs and their impacts on the sourdough bread quality characteristics
In this research, the LAB and yeast isolations and identifications of homemade traditional sourdoughs were investigated. Both LAB and yeasts were identified by the PCR method and used in the production of sourdough bread (SDB). Twelve types of SDB were produced from combinations of isolated LAB and...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2023-01-01
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| coleção: | Current Research in Food Science |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2665927123000473 |
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