Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours

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...

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Veröffentlicht in:	Food microbiology 2014-02, Vol.37, p.44-50
Hauptverfasser:	Wolter, A., Hager, A.-S., Zannini, E., Galle, S., Gänzle, M.G., Waters, D.M., Arendt, E.K.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Bread - analysis Bread - microbiology Buckwheat Edible Grain - chemistry Edible Grain - microbiology Fermentation Flour - analysis Flour - microbiology Food industries Food microbiology Food Microbiology - methods Fundamental and applied biological sciences. Psychology Gluten-free Oat Polysaccharides, Bacterial - chemistry Polysaccharides, Bacterial - metabolism Quinoa Teff Weissella - chemistry Weissella - growth & development Weissella - metabolism Wheat
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