Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough production

Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough production

Changes in the characteristics of a new cultivar (DS8472-5) of blue wheat during wholemeal fermentation with Pediococcus acidilactici (LUHS29), Liquorilactobacillus uvarum (LUHS245), and Lactiplantibacillus plantarum (LUHS122), including acidity, microbiological and chromaticity parameters, free ami...

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Bibliographic Details
Main Authors: Elena Bartkiene, Vytaute Starkute, Egle Zokaityte, Dovile Klupsaite, Ernestas Mockus, Modestas Ruzauskas, Vadims Bartkevics, Anastasija Borisova, João Miguel Rocha, Fatih Ozogul, Zilvinas Liatukas, Vytautas Ruzgas
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-12-01
Series:Frontiers in Microbiology
Subjects:
blue wheat
fermentation
sourdough
amino acids
gamma-aminobutyric acid
biogenic amines
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2022.1031273/full

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