Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by <i>Weissella cibaria</i> and <i>Lactobacillus plantarum</i>.

Valerio, Francesca; Bavaro, Anna Rita; Di Biase, Mariaelena; Lonigro, Stella Lisa; Logrieco, Antonio Francesco; Lavermicocca, Paola

Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum.

Valerio, Francesca; Bavaro, Anna Rita; Di Biase, Mariaelena; Lonigro, Stella Lisa; Logrieco, Antonio Francesco; Lavermicocca, Paola.

Afiliación

Valerio F; Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy.
Bavaro AR; Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy.
Di Biase M; Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy.
Lonigro SL; Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy.
Logrieco AF; Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy.
Lavermicocca P; Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy.

Front Microbiol ; 11: 967, 2020.

Article en En | MEDLINE | ID: mdl-32508785

Palabras clave

bread improvers; chip electrophoresis; fermentation; lactic acid bacteria; protein degradation; pseudocereal; viscosity

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Front Microbiol Año: 2020 Tipo del documento: Article País de afiliación: Italia Pais de publicación: Suiza

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