Abstract
The exploitation of lactic acid bacteria with their long history in sourdough fermentations forms an emerging field for baking applications and design of added-value food. The deliberate use of functional traits within these bacteria is supported by knowledge on their phylogenetic and environmental status, the characterization of their genome structure and flexibility, gene regulation and metabolic potential. Molecular taxonomy and genetics are major contributors to this development.
Full Text
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call