Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum

Exopolysaccharides (EPSs) are known for their positive contribute to the technological properties of many foods, including bakery products. These molecules can be obtained performing piloted fermentation with lactic acid bacteria (LAB). In order to select strains able to produce EPS, a screening tes...

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Bibliographic Details
Main Authors:	Francesca Valerio, Anna Rita Bavaro, Mariaelena Di Biase, Stella Lisa Lonigro, Antonio Francesco Logrieco, Paola Lavermicocca
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2020-05-01
Series:	Frontiers in Microbiology
Subjects:	pseudocereal fermentation lactic acid bacteria protein degradation chip electrophoresis bread improvers
Online Access:	https://www.frontiersin.org/article/10.3389/fmicb.2020.00967/full

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