PROBIOTIC MICROORGANISMS IN BREAD SOURDOUGHS

The review allows for characterization and evaluation of the typical microbiota and probiotic properties of individual species isolated from various bread sourdoughs. It has been observed that an interest in using sourdoughs for bread making and studying their microbiota has been steadily increasing...

Full description

Bibliographic Details

Published in:	Harčova Nauka ì Tehnologìâ
Main Authors:	D. Holubchyk, A. Khablenko, O. Dugan, S. Danylenko, A. Korzhenivska
Format:	Article
Language:	English
Published:	Odesa National University of Technology 2024-02-01
Subjects:	lactobacillaceae lactic acid bacteria yeast microbiota stress tolerance antimicrobial activity sourdough bread types of flour
Online Access:	https://journals.ontu.edu.ua/index.php/foodtech/article/view/2848