ArticleFood technology and biotechnology2024
Article in Food technology and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Effect of a Se-enrichedFood chemistry: X · 2026Article
- Isolation, Fermentation, and Application of Probiotics Derived from Fermented Grains.Journal of agricultural and food chemistry · 2026Review
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Authors and funding
3 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Research background: Given the potential of microbial exopolysaccharides from lactic acid bacteria in various industrial processes, alternative sources for the isolation of lactic acid bacteria are highly topical. In this study, we used a traditional sourdough from einkorn ( Experimental approach: The sourdough was prepared from einkorn according to the traditional method. Lactic acid bacteria were isolated and purified using the single colony technique on MRS and M17 media. The isolates were characterised using matrix-assisted laser desorption ionization-time of flight mass (MALDI-TOF) spectrometry. All isolates were analysed for extracellular polysaccharide production and one isolate was selected for purification and characterisation of its polysaccharide. Results and conclusions: The isolates were identified as Novelty and scientific contribution: The microbial flora of traditional einkorn sourdough has been identified in this study and represents the first report on the exopolysaccharide production by lactic acid bacteria in traditional einkorn sourdough. Additionally,
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Registered trials
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