In Situ Production of Exopolysaccharides during Sourdough Fermentation by Cereal and Intestinal Isolates of Lactic Acid Bacteria

EPS formed by lactobacilli in situ during sourdough fermentation may replace hydrocolloids currently used as texturizing, antistaling, or prebiotic additives in bread production. In this study, a screening of >100 strains of cereal-associated and intestinal lactic acid bacteria was performed for the...

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Detalles Bibliográficos

Publicado en:	Appl Environ Microbiol
Autores principales:	Tieking, Markus, Korakli, Maher, Ehrmann, Matthias A., Gänzle, Michael G., Vogel, Rudi F.
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	American Society for Microbiology (ASM) 2003
Materias:	Food Microbiology
Acceso en línea:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC143589/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/12571016/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.69.2.945-952.2003
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