Lactobacillus paracasei BCRC14023, Lactococcus lactis BCRC12315, Lactobacillus helveticus BCRC14092, Lactobacillus rhamnosus BCRC10940, Lactobacillus johnsonii BCRC17474, Lactobacillus brevis BCRC12247, Lactobacillus delbrueckii BCRC12195, Lactobacillus gasseri BCRC14619, Lactobacillus reuteri BCRC14625, Lactobacillus helveticus BCRC12936, Lactobacillus delbrueckii BCRC14009, Bifidobacterium infantisI BCRC14633, Bifidobacterium longum BCRC14602, Bifidobacterium adolescentis BCRC14606, Bifidobacterium bifidum BCRC14615, Bifidobacterium longum BCRC14634, Bifidobacterium breve BCRC11846, Lactobacillus rhamnosus BCRC16000, Lactobacillus delbrueckii BCRC10696, Lactobacillus plantarum BCRC11697, Lactobacillus acidophilus BCRC14079, Streptococcus thermophilus BCRC14085, Lactobacillus casei BCRC10697 were purchased from Bioresource Collection and Research Center (BCRC, Hsinchu city, Taiwan) and cultured in MRS medium for routine use (Sigma-Aldrich, St. Louis, MO, USA). Bacteria were stored in MRS broth with 20% glycerol at −80 °C for long-term storage. For the activation of bacteria, all strains were thawed at room temperature and then inoculated 1% of bacteria (v/v) into the MRS broth and cultured at a constant temperature at 37 °C for 48 h and sub-cultured twice a week.
Chen H.Y., Hsieh C.W., Chen P.C., Lin S.P., Lin Y.F, & Cheng K.C. (2021). Development and Optimization of Djulis Sourdough Bread Fermented by Lactic Acid Bacteria for Antioxidant Capacity. Molecules, 26(18), 5658.
+ Open protocol