Influence of levan-producing acetic acid bacteria on buckwheat-sourdough breads.
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DOI: 10.1016/j.fm.2017.02.002
Abstract: Buckwheat sourdoughs supplemented with molasses as natural sucrose source were fermented with levan-producing Gluconobacter (G.) albidus TMW 2.1191 and Kozakia (K.) baliensis NBRC 16680. Cell growth, concomitant levan and low-molecular-weight metabolite production were monitored. Sourdough… read more here.
Keywords: producing acetic; acid bacteria; levan producing; sourdough breads ... See more keywords