Sourdough bread resists mold, unlike conventionally leavened bread. Now Michael Gaenzle and colleagues of the University of Alberta, Edmonton, show why. During sourdough production, bacteria convert the linoleic acid in bread flour to a compound that has powerful antifungal activity. The research, which could improve the taste of bread, is published online ahead of print in the journal Applied and Environmental Microbiology.
Fuente : http://www.eurekalert.org/pub_releases/2013-02/asf...
Fuente : http://www.eurekalert.org/pub_releases/2013-02/asf...