The importance of lactobacteria-producers of exopolysaccharides in sourdough cultures

Authors

  • N.V. Dvinskykh National University of Pharmacy
  • N.V. Khokhlenkova National University of Pharmacy
  • V.O. Onopriienko National University of Pharmacy

DOI:

https://doi.org/10.18372/2306-6407.1.17149

Keywords:

exopolysaccharides, lactic acid bacteria, exogenous carbohydrates, sourdough

Abstract

Significance of lactobacteria-producers of exopolysaccharides in sourdough starters is considered.

 

 

Author Biographies

N.V. Dvinskykh, National University of Pharmacy

 

 

N.V. Khokhlenkova, National University of Pharmacy

 

 

V.O. Onopriienko, National University of Pharmacy

 

 

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Published

2023-02-01

How to Cite

Dvinskykh, N., Khokhlenkova, N., & Onopriienko, V. (2023). The importance of lactobacteria-producers of exopolysaccharides in sourdough cultures. Problems of Environmental Biotechnology, (1). https://doi.org/10.18372/2306-6407.1.17149

Issue

No. 1 (2022)

Section

Reviews