| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540774 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠The lactic acid bacteria (LAB) isolated from kimchi were applied in sourdough fermentation. ⺠The sourdoughs had an optimal fermentation quotient. ⺠The selected LAB were inhibitory to bread spoilage microorganisms. ⺠The addition of sourdough delayed bread staling.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Hyejung Choi, Yeo-Won Kim, Inyoung Hwang, Jeongho Kim, Sun Yoon,