Technological Performance and Selection of Lactic Acid Bacteria Isolated from Argentinian Grains as Starters for Wheat Sourdough
Romina Paola Lancetti, Lorena S. Sciarini, Gabriela Pérez, Emiliano Salvucci
Topics & Concepts
Lactobacillus plantarumLactobacillus fermentumPediococcus acidilacticiBiologyFood sciencePediococcusLactic acidLactobacillusIsomaltoseMicrobiologyBacteriaSucroseMaltoseFermentationGeneticsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods