Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits.

Pérez-Alvarado, Omar; Zepeda-Hernández, Andrea; Garcia-Amezquita, Luis Eduardo; Requena, Teresa; Vinderola, Gabriel; García-Cayuela, Tomás

Pérez-Alvarado, Omar; Zepeda-Hernández, Andrea; Garcia-Amezquita, Luis Eduardo; Requena, Teresa; Vinderola, Gabriel; García-Cayuela, Tomás.

Afiliação

Pérez-Alvarado O; Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Food and Biotech Lab, Zapopan, Jalisco, Mexico.
Zepeda-Hernández A; Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Food and Biotech Lab, Zapopan, Jalisco, Mexico.
Garcia-Amezquita LE; Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Food and Biotech Lab, Zapopan, Jalisco, Mexico.
Requena T; Department of Food Biotechnology and Microbiology, Institute of Food Science Research, CIAL (CSIC), Madrid, Spain.
Vinderola G; Faculty of Chemical Engineering, Instituto de Lactología Industrial (CONICET-UNL), National University of Litoral, Santa Fe, Argentina.
García-Cayuela T; Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Food and Biotech Lab, Zapopan, Jalisco, Mexico.

Front Microbiol ; 13: 969460, 2022.

Article em En | MEDLINE | ID: mdl-36187981

Palavras-chave

backslopping; baking; functional bread; postbiotics; sourdough

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Front Microbiol Ano de publicação: 2022 Tipo de documento: Article País de afiliação: México

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