Examination of some technological properties of lactic acid bacteria of the genera Lactiplantibacillus and Levilactobacillus isolated from spontaneously fermented sourdough. Part 1: Enzymatic profile
In the development of symbiotic sourdough starters, it is necessary to examine the enzymatic profile of all potential lactic acid bacteria (LAB) strains. The enzymatic profile of 3 strains of the genus Lactiplantibacillus and 2 strains of the genus Levilactobacillus was investigated using the API ZY...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/21/bioconf_foset2025_02003.pdf |
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