Five strains of LAB were used for the fermentation of BWP—Levilactobacillus brevis LUHS173, Liquorilactobacillus uvarum LUHS245, Lactiplantibacillus plantarum LUHS135, Lacticaseibacillus paracasei LUHS244 and Lacticaseibacillus casei LUHS210—which were isolated from spontaneous sourdough and provided from the collection of the Lithuanian University of Health Sciences [16 (link)]. Prior the use, LAB strains were maintained at −80 °C in a 25% glycerol solution in a Microbank system (Pro-Lab Diagnostics, Merseyside, UK) and before the fermentation strains were activated in MRS broth (de Man, Rogosa, and Sharpe, CM 0359, Oxoid Ltd., Hampshire, UK) for 48 h at 30 °C.
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