Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by
bread improvers
chip electrophoresis
fermentation
lactic acid bacteria
protein degradation
pseudocereal
viscosity
Journal
Frontiers in microbiology
ISSN: 1664-302X
Titre abrégé: Front Microbiol
Pays: Switzerland
ID NLM: 101548977
Informations de publication
Date de publication:
2020
2020
Historique:
received:
24
03
2020
accepted:
22
04
2020
entrez:
9
6
2020
pubmed:
9
6
2020
medline:
9
6
2020
Statut:
epublish
Résumé
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 test in agar medium containing sucrose, fructose or glucose as carbohydrate source was performed on 21 LAB strains. Results allowed to select 8
Identifiants
pubmed: 32508785
doi: 10.3389/fmicb.2020.00967
pmc: PMC7253592
doi:
Types de publication
Journal Article
Langues
eng
Pagination
967Informations de copyright
Copyright © 2020 Valerio, Bavaro, Di Biase, Lonigro, Logrieco and Lavermicocca.
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