Bread Biopreservation through the Addition of Lactic Acid Bacteria in Sourdough.
antifungal
fungi
organic acid
phenolic acids
volatile organic compounds
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
17 Feb 2023
17 Feb 2023
Historique:
received:
10
01
2023
revised:
03
02
2023
accepted:
06
02
2023
entrez:
25
2
2023
pubmed:
26
2
2023
medline:
26
2
2023
Statut:
epublish
Résumé
Nowadays, the consumer seeks to replace synthetic preservatives with biopreservation methods, such as sourdough in bread. Lactic acid bacteria (LAB) are used as starter cultures in many food products. In this work, commercial yeast bread and sourdough breads were prepared as controls, as well as sourdough breads with
Identifiants
pubmed: 36832942
pii: foods12040864
doi: 10.3390/foods12040864
pmc: PMC9956393
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Spanish Ministry of Science and Innovation
ID : PID2019-108070RB-100
Organisme : PRIMA Foundation
ID : 562615
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