Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs

The aim of the present study was to assess the technological and safety potential of 207 lactic acid bacteria (LAB) and 195 yeast strains isolated from spontaneously fermented Greek wheat sourdoughs. More accurately, the amylolytic, proteolytic, lipolytic, phytase and amino acid decarboxylase activi...

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Detalhes bibliográficos
Publicado no:Microorganisms
Main Authors: Syrokou, Maria K., Tziompra, Sofia, Psychogiou, Eleni-Efthymia, Mpisti, Sofia-Despoina, Paramithiotis, Spiros, Bosnea, Loulouda, Mataragas, Marios, Skandamis, Panagiotis N., Drosinos, Eleftherios H.
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2021
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC8064081/
https://ncbi.nlm.nih.gov/pubmed/33805132
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms9040671
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