Work

Investigation on “spontaneous fermentation” and the productivity of microbial exopolysaccharides by Lactobacillus plantarum and Pediococcus pentosaceus isolated from wheat bran sourdough

Year: 2018

Type: article

Source: LWT

DOI: 10.1016/j.lwt.2018.05.071

Authors: Abbas Abedfar, Marzieh Hosseininezhad, Alireza Sadeghi, Mojtaba Raeisi, Javad Feizy

Institutions: Research Institute of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Golestan University of Medical Sciences

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Research Institute of Food Science and Technology

Award: G7099999034

OpenAlex ID: W2807371467

FWCI: 2.595

Cites: 45

Cited by: 31

Related to: 10