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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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-04-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/11/5/238 |
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