Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread
In this study, yeast, lactic acid bacteria, and acetic acid bacteria were isolated from traditional Chinese sourdough to enhance the organoleptic quality of whole wheat steamed bread. The <i>Saccharomyces cerevisiae</i>, <i>Lactobacillus johnsonii</i>, and <i>Acetobacte...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-05-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/27/11/3510 |