Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production

Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production

The bacterial community profile of cricket powder highlighted the presence of four main genera: <i>Bacteroides</i> spp., <i>Parabacteroides</i> spp., <i>Lactococcus</i> spp., and <i>Enterococcus</i> spp. The spontaneous fermentation of cricket powder a...

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Bibliographic Details
Main Authors: Viola Galli, Manuel Venturi, Niccolò Pini, Lisa Granchi
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Foods
Subjects:
edible insects
sourdough
nutritional value
lactobacilli
baked products
spontaneous fermentation
Online Access:https://www.mdpi.com/2304-8158/9/9/1322

Internet

https://www.mdpi.com/2304-8158/9/9/1322

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