Diversity of lactic acid bacteria on organic flours and application of isolates in sourdough fermentation

Other literature type English OPEN
Stanzer, Damir; Ivanuša, Ines; Kazazić, Snježana; Hanousek Čiča, Karla; Mrvčić, Jasna;
  • Publisher: Croatian Society of Food Technologists, Biotechnologists and Nutritionists
  • Journal: Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, volume 12, issue 1-2 (issn: 1847-3423, eissn: 1847-7461)
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  • Subject: organic cereals; species diversity; Lactobacillus; sourdough; spelt
    mesheuropmc: food and beverages

Organic farming preserves biodiversity and organic products can be the source of many microbial species. The species diversity in organically grown wheat, spelt and rye was investigated in order to find strains suitable for sourdough fermentation. Colonies representing ... View more
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