Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder's Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production.
baked products
edible insects
lactobacilli
nutritional value
sourdough
spontaneous fermentation
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
19 Sep 2020
19 Sep 2020
Historique:
received:
25
08
2020
revised:
11
09
2020
accepted:
17
09
2020
entrez:
23
9
2020
pubmed:
24
9
2020
medline:
24
9
2020
Statut:
epublish
Résumé
The bacterial community profile of cricket powder highlighted the presence of four main genera:
Identifiants
pubmed: 32961748
pii: foods9091322
doi: 10.3390/foods9091322
pmc: PMC7555194
pii:
doi:
Types de publication
Journal Article
Langues
eng
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