Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

Summary Lactic acid bacteria strains were identified from wheat germ by 16S rRNA partial sequencing, subjected to RAPD-PCR typing and screened. Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5 were used … Continue reading Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ