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...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2021-06-01
|
| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| 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 |