Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

The occurrence of inflammatory responses in humans is frequently associated with food intolerances and is likely to give rise to irritable bowel disease. The use of conventional or unconventional flours to produce gluten-free baking doughs brings important technological and nutritional challenges, a...

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Bibliographic Details
Main Authors:	Bogdan Păcularu-Burada, Luminița Anca Georgescu, Mihaela Aida Vasile, João Miguel Rocha, Gabriela-Elena Bahrim
Format:	Article
Language:	English
Published:	MDPI AG 2020-04-01
Series:	Microorganisms
Subjects:	lactic acid bacteria newly wild strains chickpea quinoa and buckwheat flours gluten-free sourdough antimicrobial activity
Online Access:	https://www.mdpi.com/2076-2607/8/5/643

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