Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry

The quality of sourdough bread mainly depends on metabolic activities of lactic acid bacteria (LAB). The exopolysaccharides (EPS) produced by LAB affect positively the technological and nutritional properties of the bread, while phytases improve the bioavailability of the minerals by reducing its ph...

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Dettagli Bibliografici
Pubblicato in:PLoS One
Autori principali: Milanović, Vesna, Osimani, Andrea, Garofalo, Cristiana, Belleggia, Luca, Maoloni, Antonietta, Cardinali, Federica, Mozzon, Massimo, Foligni, Roberta, Aquilanti, Lucia, Clementi, Francesca
Natura: Artigo
Lingua:Inglês
Pubblicazione: Public Library of Science 2020
Soggetti:
Research Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC7377444/
https://ncbi.nlm.nih.gov/pubmed/32702068
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0236190
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