API 50 CHL results of the lactic acid bacteria (LAB) excluding Enterococcus strains, isolated from the rye wholegrain sourdoughs.
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posted on 2022-01-14, 18:32 authored by Dorota Litwinek, Jakub Boreczek, Halina Gambuś, Krzysztof Buksa, Wiktor Berski, Magdalena Kowalczyk(PDF)
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wholemeal rye breadsourdough breads productionrye wholemeal doughhigher inositol phosphateseps )- producingbread made usingweissella confusa lactiplantibacillus plantarum starter cultures composeddiv >< psafety sourdough fermentation processlv2 based breadlactic acid bacteriacibaria starter culturelv2 ).developed basedstudy provesignificantly improvedsignificant reductionphenotypic characterisationorganoleptic propertiesone preparednutritional valueisolates belongingindustrial scaleimproved functionalityimproved bioavailabilitydominant groupsculture containingcrumb moisturecrumb aciditycommercial culture
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