Evidence for formation of heterooligosaccharides by Lactobacillus sanfranciscensis during growth in wheat sourdough

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 7, 2005, Pages 2456-2461

  Tieking, Markus ^a   Kühnl, Wolfgang ^a   Gänzle, Michael G ^a,b  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Heterooligosaccharides; L. sanfranciscensis; Levansucrase; Sourdough fermentation

Indexed keywords

1 KESTOSE; ARABINOSE; CARBOHYDRATE; MALTOSE; MALTOTRIOSE; NYSTOSE; OLIGOSACCHARIDE; RAFFINOSE; SUCROSE; UNCLASSIFIED DRUG; XYLOSE;

ARTICLE; BACTERIAL GROWTH; DOUGH; FERMENTATION; LACTOBACILLUS; LACTOBACILLUS SANFRANCISCENSIS; MICROFLORA; WHEAT;

ARABINOSE; BREAD; FERMENTATION; LACTOBACILLUS; MALTOSE; OLIGOSACCHARIDES; RAFFINOSE; SUCROSE; TRISACCHARIDES; TRITICUM; XYLOSE;

LACTOBACILLUS SANFRANCISCENSIS; TRITICUM AESTIVUM;

EID: 16344375220     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf048307v     Document Type: Article

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