Characterization of lactic acid bacteria isolated from wheat bran sourdough

Spontaneously fermented foods, such as sourdough, represent a source of lactic acid bacteria with potential interesting functional and technological properties as well as a potential source of probiotics. The choice of the starter cultures has a critical impact on the palatability, processability and nutritional attributes of fermented products. The aim of this study was to characterize the predominant microbial species previously isolated from...