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Persistence and β-glucan formation of beer-spoiling lactic acid bacteria in wheat and rye sourdoughs.

Food microbiology - 1 Oct 2020

Bockwoldt Julia A, Stahl Leonie, Ehrmann Matthias A, Vogel Rudi F, Jakob Frank

Abstract excerpt

Some beverage-spoiling lactic acid bacteria (LAB) produce capsular β-glucans from UDP-glucose, which is accompanied by cell network formation causing viscosity increases of liquids. This feature of certain LAB is feared in breweries but could be useful for structural and nutritional improvement of baked goods, provided that these LAB are suited for the manufacture of sourdoughs. The aim of this study was to...

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PMID: 32539972
DOI: 10.1016/j.fm.2020.103539

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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