Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours
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ID: 266874
2014
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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 …
| Reference Key |
a2014foodevaluation
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| Authors | Wolter A;Hager AS;Zannini E;Galle S;Gänzle MG;Waters DM;Arendt EK;; |
| Journal | food microbiology |
| Year | 2014 |
| DOI |
DOI not found
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| URL | |
| 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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