HIGHLIGHTS
- who: María Goretti Llamas-Arriba and collaborators from the Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Departamento de Química Aplicada, Facultad de Químicas, Universidad del País Vasco (UPV/EHU) have published the research: Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin, in the Journal: Foods 2021, 10, 2004. of /2021/
- what: In this context, this work is focused on the search, isolation from different sourdoughs, and characterization of dextran and riboflavin-producing LAB, with the future aim of formulating defined microbial consortia to produce . . .
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