Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production

Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production

The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or through a food matrix containing microorganisms to initiate sourdough fermentation. Sourdough is used as leavening agent...

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Bibliographic Details
Main Authors: Natali Hernández-Parada, Oscar González-Ríos, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández-Estrada, Claudia Yuritzi Figueroa-Hernández, Juan de Dios Figueroa-Cárdenas, Patricia Rayas-Duarte, María Cruz Figueroa-Espinoza
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Microorganisms
Subjects:
sourdough
starter cultures
food microorganisms
lactic acid bacteria (LAB)
yeast
Online Access:https://www.mdpi.com/2076-2607/11/1/109

Internet

https://www.mdpi.com/2076-2607/11/1/109

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