β-Glucan Production by <i>Levilactobacillus brevis</i> and <i>Pediococcus claussenii</i> for In Situ Enriched Rye and Wheat Sourdough Breads

β-Glucan Production by <i>Levilactobacillus brevis</i> and <i>Pediococcus claussenii</i> for In Situ Enriched Rye and Wheat Sourdough Breads

Sourdough fermentation is a common practice spread across the globe due to quality and shelf life improvement of baked goods. Above the widely studied exopolysaccharide (EPS) formation, which is exploited for structural improvements of foods including baked goods, β-glucan formation, by using lactic...

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Bibliographic Details
Main Authors: Julia A. Bockwoldt, Johanna Fellermeier, Emma Steffens, Rudi F. Vogel, Matthias A. Ehrmann
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Foods
Subjects:
EPS
β-glucan
sourdough
LAB
temperature effects
high performance liquid chromatography (HPLC)
Online Access:https://www.mdpi.com/2304-8158/10/3/547

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