phenethyl alcohol/secale cereale

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Identification of lactic acid bacteria and yeasts, and characterization of food components of sourdoughs used in Japanese bakeries.

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Sourdough is a low-pH, fermented product prepared using lactic acid bacteria and yeast mixed with rye flour, wheat flour, and water. It is used and backslopped in bakeries because it enhances texture, flavor, and dough expansion of bread. Various lactic acid bacteria and yeasts have been identified

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