Characterization of lactic acid bacteria isolated from wheat bran sourdough

F. Manini, M.C. Casiraghi (Corresponding Author), K. Poutanen, M. Brasca, D. Erba, C. Plumed-Ferrer

Research output: Contribution to journalArticleScientificpeer-review

56 Citations (Scopus)

Abstract

U Dept. of Food, Environmental and Nutritional Science, University of Milan, Milan, Italy K University of Eastern Finland, Institute of Public Health and Clinical Nutrition, Kuopio, Finland U Institute of Sciences of Food Production, Italian National Research Council, Milan, Italy
Original languageEnglish
Pages (from-to)275-283
JournalLWT - Food Science and Technology
Volume66
DOIs
Publication statusPublished - 2016
MoE publication typeA1 Journal article-refereed

    Fingerprint

Keywords

  • lactic acid bacteria
  • probiotic
  • starter cultures
  • wheat bran sourdough

Cite this