Multiple Techno-Functional Characteristics of <i>Leuconostoc</i> and Their Potential in Sourdough Fermentations

Multiple Techno-Functional Characteristics of <i>Leuconostoc</i> and Their Potential in Sourdough Fermentations

In this study, the potential of <i>Leuconostoc</i> as non-conventional sourdough starter cultures was investigated. A screening for antifungal activities of 99 lactic acid bacteria (LAB) strains revealed high suppression of bakery-relevant moulds in nine strains of <i>Leuconostoc&l...

Podrobná bibliografie
Hlavní autoři:	Denise C. Müller, Sandra Mischler, Regine Schönlechner, Susanne Miescher Schwenninger
Médium:	Článek
Jazyk:	English
Vydáno:	MDPI AG 2021-07-01
Edice:	Microorganisms
Témata:	<i>Leuconostoc</i> non-conventional starter cultures sourdough fermentations exopolysaccharides mannitol antifungal
On-line přístup:	https://www.mdpi.com/2076-2607/9/8/1633

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