Exploring the Effects of Freeze-Dried Sourdoughs with Lactiplantibacillus pentosus 129 and Limosilactobacillus fermentum 139 on the Quality of Long-Fermentation Bread.

Autor: Santos JG; Graduate Program in Agro-Food Technology, Federal University of Paraíba, Bananeiras 58220-000, PB, Brazil., de Souza EL; Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil., de Souza Couto MV; Graduate Program in Nutrition Sciences, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil., Rodrigues TZ; Graduate Program in Nutrition Sciences, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil., de Medeiros ARS; Graduate Program in Agro-Food Technology, Federal University of Paraíba, Bananeiras 58220-000, PB, Brazil., de Magalhães Cordeiro AMT; Department of Food Technology, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil., Lima MDS; Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina 56302-100, PE, Brazil., de Oliveira MEG; Department of Nutrition, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil., da Costa Lima M; Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil., de Araújo NPR; Department of Gastronomy, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil., Gonçalves ICD; Department of Gastronomy, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil., Garcia EF; Department of Gastronomy, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil.

Publikováno v: Microorganisms [Microorganisms] 2024 Jun 14; Vol. 12 (6). Date of Electronic Publication: 2024 Jun 14.