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. 2020 May 21;11:967. doi: 10.3389/fmicb.2020.00967

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Copyright © 2020 Valerio, Bavaro, Di Biase, Lonigro, Logrieco and Lavermicocca.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Effect of pseudocereal flours in combination or not with wheat flour on (A) EPS content, viscosity, total protein degradation (TPD%) and (B) organic acid content in LSs obtained by W. cibaria C43-11, or L. plantarum ITM21B and in control LS after 15 h fermentation. Ingredients: wheat flour (W) in combination (ratio 1:1) or not with amaranth flour (Am) or quinoa flour (Q), in the presence of sucrose (S) (6% LS weight) at DY 250. Data are represented as mean ± standard error. Different letters above the columns indicate significant difference among the means of EPS content, pH, and TTA (A) and among each organic acid (B) by Tukey HSD’s test (p < 0.05).