This study determined exopolysaccharide (EPS) production by Weissella cibaria MG1 in sourdoughs prepared from gluten-free flours (buckwheat, oat, quinoa and teff), as well as wheat flour. Sourdoughs (SD) were fermented without sucrose, or by replacing 10% flour with sucrose to support EPS production. The amount of EPS depended on the substrate: high amounts of EPS corresponding to low amounts of oligosaccharides were found in buckwheat (4.2 g EPS/1.
Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours / Wolter, A; Hager, As; Zannini, E; Galle, S; Gänzle, Mg; Waters, Md; Arendt, Ek. - In: FOOD MICROBIOLOGY. - ISSN 0740-0020. - 37:SI (Special issue)(2014), pp. 44-50. [10.1016/j.fm.2013.06.009]
Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours
Zannini E;
2014
Abstract
This study determined exopolysaccharide (EPS) production by Weissella cibaria MG1 in sourdoughs prepared from gluten-free flours (buckwheat, oat, quinoa and teff), as well as wheat flour. Sourdoughs (SD) were fermented without sucrose, or by replacing 10% flour with sucrose to support EPS production. The amount of EPS depended on the substrate: high amounts of EPS corresponding to low amounts of oligosaccharides were found in buckwheat (4.2 g EPS/1.| File | Dimensione | Formato | |
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