Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours
Abstract
This study determined exopolysaccharide (EPS) production by Weissella cibaria MG1 in sourdoughs prepared from gluten-free flours (buckwheat, oat, quinoa and teff), as well as wheat flour. Sourdoughs (SD) were fermented without sucrose, or by replacing 10% flour with sucrose to support EPS production …
Keywords
National Center for Biotechnology Information
NCBI
NLM
MEDLINE
pubmed abstract
nih
national institutes of health
national library of medicine
research support
non-u.s. gov't
Evaluation Study
polysaccharides
fermentation
bacterial / chemistry
pmid:24230472
doi:10.1016/j.fm.2013.06.009
a wolter
a-s hager
e k arendt
bread / analysis
bread / microbiology*
edible grain / chemistry
edible grain / microbiology*
flour / analysis
flour / microbiology
food microbiology / methods*
bacterial / metabolism*
weissella / chemistry
weissella / growth & development
weissella / metabolism*
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266874
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