Evaluation of <i>Pediococcus pentosaceus</i> SP2 as Starter Culture on Sourdough Bread Making
In the present study, a novel <i>Pediococcus pentosaceus</i> SP2 strain, recently isolated from kefir grains, was evaluated as a starter culture in sourdough bread making. The novel starter was applied in fresh, freeze-dried, and freeze-dried immobilized (on wheat bran) form. The type of...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/1/77 |