Effects of Co-Fermentation with Lactic Acid Bacteria and Yeast on Gliadin Degradation in Whole-Wheat Sourdough

Effects of Co-Fermentation with Lactic Acid Bacteria and Yeast on Gliadin Degradation in Whole-Wheat Sourdough

This study investigates the potential of utilising the proteolytic activity of two different strains, <i>Levilactobacillus brevis</i> FST140 and <i>Pediococcus pentosaceus</i> FST22, to assess their impact on wheat gluten proteins. A high-power ultrasound (US) treatment (850...

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Bibliographic Details
Main Authors: Daiva Zadeike, Kamile Cipkute, Dalia Cizeikiene
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Fermentation
Subjects:
wheat wholemeal
sourdough
<i>Levilactobacillus brevis</i>
<i>Pediococcus pentosaceus</i>
gluten
proteolysis
Online Access:https://www.mdpi.com/2311-5637/11/5/238
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