Diversity of Lactobacillus Strains in Iranian Traditional Wheat Sourdough
نویسندگان
1 Department of Agricultural Engineering Research, Kerman Agricultural and Natural Resources Research Centre, Kerman, Iran
2 Branch for Northwest and West Region, Agricultural Biotechnology Research Institute of Iran, Tabriz, Iran
3 Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran
4 Department of Food Hygiene and Aquatics, College of Veterinary Medicine, University of Tabriz, Tabriz, Iran
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چکیده
Background: Lactic acid bacteria play a key role in sourdough fermentation. Lactobacilli are the most important group of lactic acid bacteria in sourdough. Therefore, the main objective of this study was to identify Lactobacillus strains in Iranian traditional wheat sourdoughs as a basis for further studies on the technological applications in the ...
