Description

• Application: Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation: This research explores the use of D-(+)-Maltose monohydrate in fermentative processes, highlighting its impact on the chemical and microbial dynamics in food technology, pertinent for industrial biosynthesis applications in the life sciences sector (Boyaci Gunduz et al., 2022).
• Biochem/physiol Actions: Maltose is a disaccharide containing two glucose molecules with an α(1→4) glycosidic linkage. Maltose can be derived from starch in food through the action of amylase. Maltose can be found in many food products, including beer, cereals, and pasta.
• Other Notes: To gain a comprehensive understanding of our extensive range of Disaccharides for your research, we encourage you to visit our Carbohydrates Category page.