II. Pure Culture Fermentation Studies

Publisher Website
Google Scholar
Abstract
Stable, pure-culture, frozen concentrates of Lactobacillus plantarum, Lactobacillus delbrueckii and Lactobacillus leichmannii were developed for use in the fermentation of soda cracker sponge and dough. Sponge fermentation time was reduced from the conventional 18 h to 4 h. Dough fermentation time was also reduced from 4 h to 2 h. The conventional 24-h soda cracker process could be reduced to 8 h by the use of pure-culture technology.

This publication has 0 references indexed in Scilit: