Effect of microbial exopolysaccharide on wheat bran sourdough: Rheological, thermal and microstructural characteristics.
Sign Up to like & getrecommendations! Published in 2020 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2020.03.149
Abstract: Rheological, thermal and microstructural properties of wheat bran sourdough (WBS) containing different levels of microbial exopolysaccharide (EPS) extracted from Lactobacillus plantarum were investigated. All sourdough samples showed pseudoplastic behavior and the highest apparent viscosity was… read more here.
Keywords: bran sourdough; thermal microstructural; wheat bran; effect microbial ... See more keywords
Investigation on “spontaneous fermentation” and the productivity of microbial exopolysaccharides by Lactobacillus plantarum and Pediococcus pentosaceus isolated from wheat bran sourdough
Sign Up to like & getrecommendations! Published in 2018 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2018.05.071
Abstract: Spontaneously fermented wheat bran sourdough (WBS) is a source of lactic acid bacteria (LAB) and metabolites with potential applications as functional ingredients. In this study, dominant LAB isolated from the spontaneous fermentation of WBS were… read more here.
Keywords: bran sourdough; wheat bran; fermentation; spontaneous fermentation ... See more keywords
Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science"
DOI: 10.26656/fr.2017.2(4).045
Abstract: The effect of mixed strain culture of lactic acid bacteria (LAB) and Yeast, and yeast or L. brevis, L. plantarum, or L. sanfranciscencison the physicochemical properties (pH, TTA, organic acid, ethanol, and sugar content) of… read more here.
Keywords: bran sourdough; wheat; bran; bread ... See more keywords
Screening of Antifungal Lactic Acid Bacteria and Their Impact on the Quality and Shelf Life of Rye Bran Sourdough Bread
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DOI: 10.3390/foods14071253
Abstract: In the present study, Lactiplantibacillus plantarum G8, exhibiting higher antifungal activity, and G12, displaying weaker antifungal activity, were isolated from naturally fermented wheat sourdough. Their impacts on bread quality and shelf life were subsequently investigated.… read more here.
Keywords: shelf life; quality shelf; bran sourdough; rye bran ... See more keywords