Effect of selected natural antimicrobials on Baker's yeast activity

Letters in Applied Microbiology

Volumn 33, Issue 3, 2001, Pages 211-215

  Pattison, T L ^a   Von Holy, A ^a  

^a UNIVERSITY OF THE WITWATERSRAND   (South Africa)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID; LACTIC ACID; PH; YEAST;

% REDUCTIONS; BAKER'S YEAST; CALCIUM LACTATE; CONSUMER PERCEPTION; IN-SITU CONCENTRATIONS; NATURAL-ANTIMICROBIALS; YEAST SACCHAROMYCES CEREVISIAE;

CALCIUM;

ACETIC ACID; ANTIINFECTIVE AGENT; CALCIUM LACTATE; LACTIC ACID; PROPIONIC ACID;

ANTIMICROBIAL ACTIVITY; YEAST;

ANTIFUNGAL ACTIVITY; ARTICLE; BREAD; DOUGH; FERMENTATION TECHNIQUE; SACCHAROMYCES CEREVISIAE;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 0035724279     PISSN: 02668254     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1472-765X.2001.00983.x     Document Type: Article

References (14)

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3. Mechanisms regulating the transport of acetic acid in Saccharomyces cerevisiae
4. Yeast strains for baking
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6. Tumorgene Wirkung von Propionsäure an der Vormagenschleimhaut von Ratten im Fütterungsversuch
7. Effect of specific growth rate on fermentative capacity of Baker's yeast
8. Antimicrobial efficacy of preservative combinations in South African brown bread
9. Effects of acetic acid on the growth and fermentative activity of Saccharomyces cerevisiae
10. The antimicrobial effect of organic acids, sour dough and nisin against Bacillus subtilis and Bacillus licheniformis isolated from wheat bread
11. Antimicrobial effects of lactates - A review
12. Microbiology of bread making
13. Studies on rope in bread
14. Rope and the pH of commercial bread