Differential viable count of mixed starter cultures of lactic acid bacteria in doughs by using modified Chalmers medium

Microbiological Research

Volumn 155, Issue 4, 2001, Pages 351-354

  Pepe, O ^a   Villani, F ^a   Coppola, S ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Differential medium; Lactic acid bacteria; Pizza dough

Indexed keywords

BACTERIAL COMMUNITY; BREAD; CELL COUNT; CULTURE MEDIUM; DOUGH; FOOD MICROBIOTECHNOLOGY; MIXED CELL CULTURE; STARTER CULTURE;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECALIS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SANFRANCISCENSIS; LEUCONOSTOC MESENTEROIDES; SACCHAROMYCES CEREVISIAE;

EID: 0035086705     PISSN: 09445013     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0944-5013(01)80015-X     Document Type: Article

References (7)

1. Microbial sour doughs influence acidification properties and breadmaking potential of wheat dough
2. Characterisation of leavened doughs for Pizza in Naples
3. Effect of leavening microflora on pizza dough properties
4. Effects of lactic acid bacteria on the properties of sour dough bread
5. Elective and selective media for lactic acid bacteria
6. Rapid routine method for the detection of lactic acid bacteria among competitive flora