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Journal: Nutrients, 2022
Volume: 14
Number: 1510

Article: Use of the β-Glucan-Producing Lactic Acid Bacteria Strains Levilactobacillus brevis and Pediococcus claussenii for Sourdough Fermentation—Chemical Characterization and Chemopreventive Potential of In Situ-Enriched Wheat and Rye Sourdoughs and Breads
Authors: by Wiebke Schlörmann, Julia A. Bockwoldt, Sabine M. Hübner, Elisa Wittwer, Sarah Reiners, Stefan Lorkowski, Christine Dawczynski, Matthias A. Ehrmann and Michael Glei
Link: https://www.mdpi.com/2072-6643/14/7/1510

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