Use of a Selected <i>Leuconostoc Citreum</i> Strain as a Starter for Making a “Yeast-Free” Bread
The aim of this study was the characterization and selection of bacterial strains suitable for the production of a “yeast-free„ bread. The strains <i>Leuconostoc citreum</i> C2.27 and <i>Weissella confusa</i> C5.7 were selected for their leavening and acid...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-02-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/8/2/70 |