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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Bibliografische gegevens
Gepubliceerd in:PLoS One
Hoofdauteurs: Milanović, Vesna, Osimani, Andrea, Garofalo, Cristiana, Belleggia, Luca, Maoloni, Antonietta, Cardinali, Federica, Mozzon, Massimo, Foligni, Roberta, Aquilanti, Lucia, Clementi, Francesca
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Public Library of Science 2020
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Research Article
Online toegang: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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