Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation

Quinoa, a nutritional grain, can be used as an ingredient in gluten-free sourdoughs. This study characterizes quinoa flour spontaneous fermentation with emphasis in the isolation of exopolysaccharide (EPS) producer bacteria. Real, red and black grains were studied. Dough yield, microbiota compositio...

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Vydáno v:Foods
Hlavní autoři: Franco, Wendy, Pérez-Díaz, Ilenys M., Connelly, Lauren, Diaz, Joscelin T.
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2020
Témata:
Communication
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7142942/
https://ncbi.nlm.nih.gov/pubmed/32183117
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9030337
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