Use of the β-Glucan-Producing Lactic Acid Bacteria Strains Levilactobacillus brevis and Pediococcus claussenii for Sourdough Fermentation_Chemical Characterization and Chemopreventive Potential of In Situ-Enriched Wheat and Rye Sourdoughs and Breads

Benutzer: Gast

Dokumenttyp:: Zeitschriftenaufsatz
Autor(en):: Schlörmann, Wiebke ; Bockwoldt, Julia A. ; Hübner, Sabine M. ; Wittwer, Elisa ; Reiners, Sarah ; Lorkowski, Stefan ; Dawczynski, Christine ; Ehrmann, Matthias A. ; Glei, Michael
Titel:: Use of the β-Glucan-Producing Lactic Acid Bacteria Strains Levilactobacillus brevis and Pediococcus claussenii for Sourdough Fermentation_Chemical Characterization and Chemopreventive Potential of In Situ-Enriched Wheat and Rye Sourdoughs and Breads
Stichworte:: Article ; β-glucan ; colon cancer ; chemoprevention ; lactic acid bacteria ; sourdough ; bread
Zeitschriftentitel:: Nutrients
Jahr:: 2022
Band / Volume:: 14
Heft / Issue:: 7
Volltext / DOI:: doi:10.3390/nu14071510
Verlag / Institution:: MDPI
E-ISSN:: 2072-6643
Publikationsdatum:: 05.04.2022
CC-Lizenz:: by, https://creativecommons.org/licenses/by/4.0

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