| selection of lactic acid bacteria isolated from tunisian cereals and exploitation of the use as starters for sourdough fermentation. | wheat bread is the most popular staple food consumed in tunisia and, despite the niche production of some typical breads (e.g. tabouna, mlawi, mtabga), the major part is currently produced with baker's yeast at industrial or, mainly, at artisanal level, while the use of sourdough fermentation is rarely reported. considering the growing national demand for cereal baked goods, it can be hypothesized that sourdough fermentation through the use of selected lactic acid bacteria as starters could impr ... | 2016 | 26974248 |