Genome-Assisted Characterization of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa Strains Isolated from Sorghum as Starters for Sourdough Fermentation

Sourdough fermentation of bakery products is a well-established and widespread technique to confer an added value to the resulting food.In recent decades, gluten-free raw materials have gained 5326058hx more attention due to the diffusion of food disorders such as coeliac disease, but, at the same time, they present difficult manipulation and scarc

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