Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat.

Fraberger, Vera; Ladurner, Martin; Nemec, Alexandra; Grunwald-Gruber, Clemens; Call, Lisa M; Hochegger, Rupert; Domig, Konrad J; D'Amico, Stefano

Fraberger, Vera; Ladurner, Martin; Nemec, Alexandra; Grunwald-Gruber, Clemens; Call, Lisa M; Hochegger, Rupert; Domig, Konrad J; D'Amico, Stefano.

Affiliation

Fraberger V; Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna (BOKU), 1190 Vienna, Austria.
Ladurner M; Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna (BOKU), 1190 Vienna, Austria.
Nemec A; Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna (BOKU), 1190 Vienna, Austria.
Grunwald-Gruber C; Department of Chemistry, University of Natural Resources and Life Sciences Vienna (BOKU), 1190 Vienna, Austria.
Call LM; Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna (BOKU), 1190 Vienna, Austria.
Hochegger R; Institute for Animal Nutrition and Feed, Austrian Agency for Health and Food Safety (AGES), Spargelfeldstraße 191, 1220 Vienna, Austria.
Domig KJ; Institute of Food Safety, Austrian Agency for Health and Food Safety (AGES), Spargelfeldstraße 191, 1220 Vienna, Austria.
D'Amico S; Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna (BOKU), 1190 Vienna, Austria.

Microorganisms ; 8(11)2020 Oct 30.

Article in En | MEDLINE | ID: mdl-33143014

Key words

gluten; lactic acid bacteria; sourdough; wheat sensitivity; α-amylase-trypsin inhibitors

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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Microorganisms Year: 2020 Document type: Article Affiliation country: Austria Country of publication: Switzerland

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