Persistence and β-glucan formation of beer-spoiling lactic acid bacteria in wheat and rye sourdoughs

Published 2020 View Full Article

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Title
Persistence and β-glucan formation of beer-spoiling lactic acid bacteria in wheat and rye sourdoughs
Authors
Keywords
β-glucan, Cell network, LAB, Sourdough, Capsular polysaccharide
Journal
FOOD MICROBIOLOGY
Volume 91, Issue -, Pages 103539
Publisher
Elsevier BV
Online
2020-05-01
DOI
10.1016/j.fm.2020.103539

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