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Isolation of lactic acid bacteria starters from Jeung-pyun for sourdough fermentation
Lactic acid bacteria (LAB) are key for the fermentation of sourdoughs to improve the quality and nutritive value of bread. The aim of this study was to isolate the LAB starter for sourdough fermentation from Jeung-pyun, a Korean traditional rice cake. Among the twenty two LAB screened, five isolates...
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| Pubblicato in: | Food Sci Biotechnol |
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| Autori principali: | , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer Singapore
2017
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049753/ https://ncbi.nlm.nih.gov/pubmed/30263726 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0274-0 |
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