Functional Characterization of Different Fructilactobacillus sanfranciscensis Strains Isolated from...
Functional Characterization of Different Fructilactobacillus sanfranciscensis Strains Isolated from Chinese Traditional Sourdoughs
About this item
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Author / Creator
Yang, Huanyi , Lin, Jiaqi , Han, Xueyuan , Bi, Juguo , Dong, Lijia , Sun, Jianqiu , Shen, Chi and Xu, Ying
Publisher
Switzerland: MDPI AG
Journal title
Language
English
Formats
Publication information
Publisher
Switzerland: MDPI AG
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Scope and Contents
Contents
Fructilactobacillus sanfranciscensis, the dominant species of lactic acid bacteria in sourdoughs, impacts the microstructure and flavor of steamed bread through exopolysaccharide production, acidification, proteolysis, and volatile compound generation. The aim of this study is to investigate the phenotypic diversity and technological traits of 28 F...
Alternative Titles
Full title
Functional Characterization of Different Fructilactobacillus sanfranciscensis Strains Isolated from Chinese Traditional Sourdoughs
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Author / Creator
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Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_25355bd09a944f8c94ade16de356bce0
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_25355bd09a944f8c94ade16de356bce0
Other Identifiers
ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods13172670
