<i>Leuconostoc citreum</i>: A Promising Sourdough Fermenting Starter for Low-Sugar-Content Baked Goods

<i>Leuconostoc citreum</i>: A Promising Sourdough Fermenting Starter for Low-Sugar-Content Baked Goods

This review highlights <i>Leuconostoc citreum</i>’s promising possibilities as a proficient mannitol producer and its potential implications for sugar reduction, with a focus on its use in sourdough-based baked good products. Mannitol, a naturally occurring sugar alcohol, has gained popu...

Full description

Bibliographic Details
Main Authors: Maria-Florina Roșca, Adriana Păucean, Simona Maria Man, Maria Simona Chiș, Carmen R. Pop, Anamaria Pop, Anca C. Fărcaș
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Foods
Subjects:
lactic acid bacteria
<i>Leuconostoc citreum</i>
sourdough
sugar reduction
baked goods
Online Access:https://www.mdpi.com/2304-8158/13/1/96

Internet

https://www.mdpi.com/2304-8158/13/1/96

Similar Items