The bacteriocin producer Lactobacillus amylovorus DCE 471 is a competitive starter culture for type II sourdough fermentations (original) (raw)

The bacteriocin producer Lactobacillus amylovorus DCE 471 is a competitive starter culture for type II sourdough fermentations

Journal of the Science of Food and Agriculture

Abstract

In addition to the effects of the process factors mentioned above, the implementation of pure starter cultures in type II sourdough fermentations might contribute to both dough and bread quality.15Lactobacillus amylovorus DCE 471, an isolate from corn steep liquor and a ...

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