Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder's Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production

The bacterial community profile of cricket powder highlighted the presence of four main genera: Bacteroides spp., Parabacteroides spp., Lactococcus spp., and Enterococcus spp. The spontaneous fermentation of cricket powder allowed for the isolation and characterization of seven lactic acid bacteria...

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Veröffentlicht in:	Foods 2020-09, Vol.9 (9), p.1322, Article 1322
Hauptverfasser:	Galli, Viola, Venturi, Manuel, Pini, Niccolo, Granchi, Lisa
Format:	Artikel
Sprache:	eng
Schlagworte:	baked products edible insects Food Science & Technology lactobacilli Life Sciences & Biomedicine nutritional value Science & Technology sourdough spontaneous fermentation
Online-Zugang:	Volltext
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