Assessment of Ready-to-Use Freeze-dried Immobilized Biocatalysts as Innovative Starter Cultures in Sourdough Bread Making
In the present study the effect of innovative biocatalysts as starter cultures in sourdough bread making was explored. The biocatalysts consisted of <i>Lactobacillus paracasei</i> K5 and <i>Lactobacillus bulgaricus</i> ATCC 11842 (in single and mixed form), immobilized on del...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/8/1/40 |