Feb 2 2021 Bread prepared from sourdough with a 1.5 bacteria/yeast ratio showed a considerable amount of alcohols and acetic acid.
May 13 2022 chiangmaiensis NBRC 101099 T was cultured in sourdough in which a rapid drop of pH was observed without affecting levan yield [29]. Other.
Feb 2 2021 Bread prepared from sourdough with a 1.5 bacteria/yeast ratio showed a considerable amount of alcohols and acetic acid.
May 30 2022 Abstract: In this study
Sourdough fermentation is a process to obtain bread from wheat or rye ffours by the combined metabolic activity of lactic acid bacteria and yeasts.
Oct 6 2020 Keywords: sourdough; Lactobacillaceae; acetic acid bacteria; Gluconobacter oxydans; Acetobacter pasteurianus; Staphylococcus carnosus; bread.
Sep 26 2017 Keywords: organic sourdough
bread shelf life is required. Lactic acid bacteria (LAB) have been traditionally used ... mg/100 g lactic and 3-35 mg/100 g acetic acid in sourdough.
May 18 2020 In conclusion
May 28 2020 Species and Lactic Acid Bacteria in Sourdough ... and pushes fermentation to acetate instead of ethanol or lactate.