The Impact of Novel Fermented Products Containing Extruded Wheat Material on the Quality of Wheat Bread

The Impact of Novel Fermented Products Containing Extruded Wheat Material on the Quality of Wheat Bread

Lactobacillus sakei MI806, Pediococcus pentosaceus MI810 and Pediococcus acidilactici MI807, able to produce bacteriocin-like inhibitory substances, were originally isolated from Lithuanian spontaneous rye sourdough and adapted in the novel fermentation medium containing extruded wheat material. The...

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Bibliographic Details
Main Authors: Lina Vaiciulyte-Funk, Vilma Narbutaite, Daiva Vidmantiene, Dalia Eidukonyte, Joana Salomskiene, Grazina Juodeikiene
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2011-01-01
Series:Food Technology and Biotechnology
Subjects:
lactic acid bacteria
extruded wheat material
fermented products
wheat bread
Online Access:http://hrcak.srce.hr/file/111623

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