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...

Volledige beschrijving

Bewaard in:
Bibliografische gegevens
Gepubliceerd in:Front Microbiol
Hoofdauteurs: Valerio, Francesca, Bavaro, Anna Rita, Di Biase, Mariaelena, Lonigro, Stella Lisa, Logrieco, Antonio Francesco, Lavermicocca, Paola
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Frontiers Media S.A. 2020
Onderwerpen:
Microbiology
Online toegang: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
Tags: Voeg label toe
Geen labels, Wees de eerste die dit record labelt!

Gelijkaardige items