Metabolomics and gene-metabolite networks reveal the potential of Leuconostoc and Weissella strains as starter cultures in the manufacturing of bread without baker’s yeast
Constanza Maria Lopez, Gabriele Rocchetti, Alessandra Fontana, Luigi Lucini, Annalisa Rebecchi
Topics & Concepts
WeissellaLeuconostoc mesenteroidesYeastLeuconostocLactic acidFood scienceBiochemistryBiologyStarterFermentationBacteriaChemistryMicrobiologyLactobacillusGeneticsProbiotics and Fermented FoodsFood composition and propertiesMicrobial Metabolites in Food Biotechnology