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Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat
Sourdough processing contributes to better digestible wheat-based bakery products, especially due to the proteolytic activity of lactic acid bacteria (LAB). Therefore, sourdough-related LAB were screened for their capacity to degrade immunogenic proteins like gluten and alpha-amylase-trypsin inhibit...
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| Publicado no: | Microorganisms |
|---|---|
| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7693696/ https://ncbi.nlm.nih.gov/pubmed/33143014 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms8111689 |
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