Characterization of millet and buckwheat sourdoughs fermenting with autochthonous Pediococcus pentosaceus strains

Characterization of millet and buckwheat sourdoughs fermenting with autochthonous Pediococcus pentosaceus strains

Pediococcus pentosacues strains, isolates from naturally fermenting millet and buckwheat sourdoughs, were used as starters for millet and buckwheat sourdoughs fermentation in order to evaluate their metabolic activity in native sourdough environment. For comparison, fermentation of studied non-wheat...

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Bibliographic Details
Main Authors: Renata CHOIŃSKA, Elżbieta BARTOSIAK, Katarzyna PIASECKA-JÓŹWIAK, Beata CHABŁOWSKA, Monika KLISZCZ
Format: Article
Language:English
Published: Galati University Press 2016-12-01
Series:Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology
Subjects:
gluten free sourdough
fermentative end-product
residual sugar
lactic acid bacteria
bacterial starter monoculture
Online Access:http://www.ann.ugal.ro/tpa/Anale%202016/vol%202/6%20Choinska%20et%20al.pdf

Internet

http://www.ann.ugal.ro/tpa/Anale%202016/vol%202/6%20Choinska%20et%20al.pdf

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