Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough

Chia, is a gluten-free, rich in proteins, oilseed that is “on trend” as an alternative ingredient in food production, adding nutritional value. As a reservoir of natural biodiversity, lactic acid bacteria development, during spontaneous chia flour fermentation (sourdough) for 10 days, were investiga...

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Autores principales:	Dentice Maidana, Stefania, Aristimuño Ficoseco, Cecilia, Bassi, Daniela, Cocconcelli, Pier Sandro, Puglisi, Edoardo, Savoy, Graciela, Vignolo, Graciela Margarita, Fontana, Cecilia Alejandra
Formato:	Artículo
Lenguaje:	Inglés
Publicado:	Elsevier 2019
Materias:	Salvia hispanica Bacterias Acidolácticas Diversidad Genética (como Recurso) Enterococcus Lactococcus lactis Lactobacillus Weissella PCR Chia Seeds Lactic Acid Bacteria Genetic Diversity (as Resource) Chia
Acceso en línea:	http://hdl.handle.net/20.500.12123/6361 https://www.sciencedirect.com/science/article/pii/S0168160519303563 https://doi.org/10.1016/j.ijfoodmicro.2019.108425