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...
| المؤلفون الرئيسيون: | , , , |
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| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
MDPI AG
2021-07-01
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| سلاسل: | Microorganisms |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.mdpi.com/2076-2607/9/8/1633 |