Potential of lactic acid bacteria to inhibit rope spoilage in wheat sourdough bread

LWT

Volumn 35, Issue 1, 2002, Pages 38-45

  Katina, K ^a   Sauri, M ^a   Alakomi, H L ^a   Mattila Sandholm, T ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Antimicrobial activity; Bacillas sabtilis; Bacillus licheniformis; Lactobacilli; Rope spoilage; Sourdough

Indexed keywords

BACILLUS LICHENIFORMIS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; TRITICUM AESTIVUM;

EID: 0035998882     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2001.0808     Document Type: Article

References (27)

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24. Detection of rope spoilage in bread caused by Bacillus species
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27. Reduced-additive breadmaking technology