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Lactic acid bacteria (LAB) and yeasts were selected on the basis of in vitro proteolytic activity against wheat gluten protein and then assayed as leavening agents for pizza dough. Trials were carried out to compare a proteolytic starter (Prt +), consisting of Lactobacillus sakei T56, Weissella paramesenteroides A51 and Candida krusei G271, and a non-proteolytic starter (Prt −), consisting of Lb. Shintaro Sakamoto Rar Download more. Sakei T58, W.

Paramesenteroides A58 and Saccharomyces cerevisiae T22. Autohotkey Bunny Hop Scripts. The proteolytic activity of the starter cultures was monitored immediately after mixing of the dough and throughout the fermentation process.