Screening Sourdough Starter Cultures from Yeast and Lactic Acid Bacteria Isolated from Mexican Cocoa Mucilage and Coffee Pulp for Bread Quality Improvement

This study aimed to identify and evaluate yeasts and lactic acid bacteria (LAB) isolated from Mexican cocoa mucilage (<i>Theobroma cacao</i>) and coffee pulp (<i>Coffea arabica</i>) for their potential use as sourdough starter co-cultures to improve bread quality. Functional screens included assessm...

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Principais autores:	Natali Hernández-Parada, Hugo Gabriel Gutiérrez-Ríos, Patricia Rayas-Duarte, Oscar González-Ríos, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández-Estrada, María Cruz Figueroa-Espinoza, Claudia Yuritzi Figueroa-Hernández
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2025-08-01
Series:	Fermentation
Assuntos:	sourdough bread yeast lactic acid bacteria coffee pulp cocoa mucilage
Acceso en liña:	https://www.mdpi.com/2311-5637/11/9/498
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