Use of Agave Bagasse and <i>Lactococcus lactis</i> in Sourdough Production: Drying Effects on Bioactive Compounds

Use of Agave Bagasse and <i>Lactococcus lactis</i> in Sourdough Production: Drying Effects on Bioactive Compounds

The wastage of by-products generated in the food industry is an issue that should be addressed by determining a second use for these products, with sourdough fermentation being the most popular technology used. The aim of this research was to evaluate the impact of adding agave bagasse (AB) and <...

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Bibliographic Details
Main Authors: Paola Itzel Bautista-Espinoza, Aniello Falciano, Rosalía Reynoso-Camacho, Everardo Mares-Mares, Silvia Lorena Amaya-Llamo, Carlos Regalado-González, Prospero Di Pierro
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
agave
functional food
lactic acid bacteria
sustainable ingredients
drying
Online Access:https://www.mdpi.com/2304-8158/14/10/1748
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