Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin

Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin

Many lactic acid bacteria (LAB) produce metabolites with applications in the food industry, such as dextran-type exopolysaccharides (EPS) and riboflavin (vitamin B<sub>2</sub>). Here, 72 bacteria were isolated from sourdoughs made by Spanish bread-makers. In the presence of sucrose, colo...

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Bibliographic Details
Main Authors: María Goretti Llamas-Arriba, Annel M. Hernández-Alcántara, Mari Luz Mohedano, Rosana Chiva, Lorena Celador-Lera, Encarnación Velázquez, Alicia Prieto, María Teresa Dueñas, Mercedes Tamame, Paloma López
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
lactic acid bacteria
dextrans
riboflavin
sourdoughs
Online Access:https://www.mdpi.com/2304-8158/10/9/2004

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