Influence of <i>Pediococcus pentosaceus</i> Starter Cultures on Biogenic Amine Content and Antioxidant Activity in African Sourdough Flatbread Fermentation

Influence of <i>Pediococcus pentosaceus</i> Starter Cultures on Biogenic Amine Content and Antioxidant Activity in African Sourdough Flatbread Fermentation

This study investigated the impact of <i>Pediococcus pentosaceus</i> strains not only on biogenic amine (BA) content, but also on antioxidant indices, including 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and total phenolic content, in kisra, an African sourdough flatbread....

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Bibliographic Details
Main Authors: Alaa Ahmed Alsiddig Hassan, Young Hun Jin, Jae-Hyung Mah
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Antioxidants
Subjects:
fermented sorghum
starter culture
lactic acid bacteria
BA production
BA degradation
DPPH scavenging activity
Online Access:https://www.mdpi.com/2076-3921/13/10/1204
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