Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum

Exopolysaccharides (EPSs) are known for their positive contribute to the technological properties of many foods, including bakery products. These molecules can be obtained performing piloted fermentation with lactic acid bacteria (LAB). In order to select strains able to produce EPS, a screening tes...

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Bibliographic Details
Published in:Front Microbiol
Main Authors: Valerio, Francesca, Bavaro, Anna Rita, Di Biase, Mariaelena, Lonigro, Stella Lisa, Logrieco, Antonio Francesco, Lavermicocca, Paola
Format: Artigo
Language:Inglês
Published: Frontiers Media S.A. 2020
Subjects:
Microbiology
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC7253592/
https://ncbi.nlm.nih.gov/pubmed/32508785
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2020.00967
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