Effects of process parameters on growth and metabolism of Lactobacillus sanfranciscensis and Candida humilis during rye sourdough fermentation

European Food Research and Technology

Volumn 218, Issue 4, 2004, Pages 333-338

  Brandt, Markus J ^a   Hammes, Walter P ^a   Gänzle, Michael G ^b  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Candida humilis; Lactobacillus sanfranciscensis; Modelling; Rye sourdough

Indexed keywords

CARBON DIOXIDE; FERMENTATION; METABOLISM; PH EFFECTS; SODIUM CHLORIDE; YEAST;

CANDIDA HUMILIS; LACTOBACILLUS; MODELING; RYE SOURDOUGH; SANFRANCISCENSIS;

BACTERIA;

CANDIDA; CANDIDA HUMILIS; LACTOBACILLUS; LACTOBACILLUS SANFRANCISCENSIS; SECALE CEREALE;

EID: 21044433604     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0867-0     Document Type: Article

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