The state of water is associated with the viability and acidification capacity of Lactobacilli in frozen sourdough

The state of water is associated with the viability and acidification capacity of Lactobacilli in frozen sourdough

The correlations between water state and the key factors affecting sourdough quality, including cell activity and acidification capacity of lactic acid bacteria (LAB), were established in this study. Results revealed that with the increase of frozen storage time, the cell density (CD), total titrata...

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Bibliographic Details
Main Authors: Di Chen, Qiang Cheng, Xinxin Xia, Shihua Chen, Changqing Shao, Jing Li, Jinshui Wang, Xingquan Wu
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2021-06-01
Series:Czech Journal of Food Sciences
Subjects:
lactic acid bacteria
cell density
titratable acidity
freezable water
water mobility
water state
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-202106-0003_the-state-of-water-is-associated-with-the-viability-and-acidification-capacity-of-lactobacilli-in-frozen-sourdo.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-202106-0003_the-state-of-water-is-associated-with-the-viability-and-acidification-capacity-of-lactobacilli-in-frozen-sourdo.php

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