Use of the β-Glucan-Producing Lactic Acid Bacteria Strains <i>Levilactobacillus brevis</i> and <i>Pediococcus claussenii</i> for Sourdough Fermentation—Chemical Characterization and Chemopreventive Potential of In Situ-Enriched Wheat and Rye Sourdoughs and Breads

Use of the β-Glucan-Producing Lactic Acid Bacteria Strains <i>Levilactobacillus brevis</i> and <i>Pediococcus claussenii</i> for Sourdough Fermentation—Chemical Characterization and Chemopreventive Potential of In Situ-Enriched Wheat and Rye Sourdoughs and Breads

The aim of the present study was to examine β-glucan production and the potential prebiotic and chemopreventive effects of wheat and rye sourdoughs and breads generated with wild-type and non-β-glucan-forming isogenic mutant strains of <i>Levilactobacillus brevis</i> and <i>Pedioco...

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Bibliographic Details
Main Authors: Wiebke Schlörmann, Julia A. Bockwoldt, Sabine M. Hübner, Elisa Wittwer, Sarah Reiners, Stefan Lorkowski, Christine Dawczynski, Matthias A. Ehrmann, Michael Glei
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Nutrients
Subjects:
β-glucan
colon cancer
chemoprevention
lactic acid bacteria
sourdough
bread
Online Access:https://www.mdpi.com/2072-6643/14/7/1510

Internet

https://www.mdpi.com/2072-6643/14/7/1510

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