Advanced Search

Cancel
Found: 1 Piece 0.001 sn
- You can use the 'AND' / 'OR' / 'NOT' option for the things you want to add or remove.
- You can return to normal search by pressing the Cancel button.
Filters
Access to Files

Application of selected lactic acid bacteria isolates for bread production without baker's yeast

Ayçürök MACİTOVA | Acar Makambay Kızı

The isolates of lactic acid bacteria (LAB) from traditional fermented koumiss and homemade dry rye sourdough were examined for their potential to be used in bread production without baker’s yeast. Among twenty isolates, three with superior fermentation ability and acidification capability were identified by 16S rRNA gene sequencing. Leuconostoc mesenteroides from koumiss, Levilactobacillus brevis from 48 h activated rye sourdough, and Leuconostoc citreum from rye sourdough extract were singly and mixed (1:1:1) inoculated into liquid sourdoughs and used for bread-making tests. Bread prepared wi ...More

Our obligations and policy regarding cookies are subject to the TR Law on the Protection of Personal Data No. 6698.
OK

creativecommons
Bu site altında yer alan tüm kaynaklar Creative Commons Alıntı-GayriTicari-Türetilemez 4.0 Uluslararası Lisansı ile lisanslanmıştır.
Platforms