Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for Type 3 sourdough production
Inés Pradal, Víctor González-Alonso, Yohanes Raditya Wardhana, Margo Cnockaert, Anneleen D. Wieme, Peter Vandamme, Luc De Vuyst
Topics & Concepts
StarterFood scienceLactobacillus fermentumBiologyFermentationFermentation starterCold storageLactic acidLactobacillus plantarumBacteriaHorticultureGeneticsFood composition and propertiesPhytase and its ApplicationsMicrobial Metabolites in Food Biotechnology