Data on the diversity of lactic acid bacteria isolated from traditional sourdough and their leavening Ability.
Published: 17 November 2022| Version 1 | DOI: 10.17632/jwfyn6snyc.1
Contributors:
, , Description
In this dataset, we isolate lactic acid bacteria from traditionally sourdough microbiota and determine their functional properties, including acidification, growth rate, EPS biosynthesis, and Gaz production (CO2), as well as investigate interactions between yeast and lactic acid bacteria. This data would be important for industries with special needs for microorganisms at various capacities and can satisfy consumers’ demands by reducing the use of food additives.
Files
Institutions
Universite Hassan II Casablanca Faculte des Sciences Techniques Mohammedia
Categories
Microbiology, Biotechnology, Food Analysis