Effects of yeasts and bacteria on the levels of folates in rye sourdoughs

International Journal of Food Microbiology

Volumn 106, Issue 2, 2006, Pages 137-143

  Kariluoto, Susanna ^a   Aittamaa, Marja ^a   Korhola, Matti ^a   Salovaara, Hannu ^a   Vahteristo, Liisa ^a   Piironen, Vieno ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Fermentation; Folate; Lactic acid bacteria; Rye; Yeast

Indexed keywords

FOLIC ACID;

ARTICLE; BACTERIAL STRAIN; BACTERIUM; BACTERIUM ISOLATION; CANDIDA; CELL CULTURE; CONTROLLED STUDY; DOUGH; FERMENTATION; FOOD PROCESSING; LACTOBACILLUS; MICROBIAL ACTIVITY; MICROBIAL METABOLISM; NONHUMAN; RYE; SACCHAROMYCES; YEAST;

BREAD; COCULTURE TECHNIQUES; COLONY COUNT, MICROBIAL; FERMENTATION; FOLIC ACID; FOOD HANDLING; FOOD MICROBIOLOGY; LACTOBACILLUS; SECALE CEREALE; YEASTS;

BACTERIA (MICROORGANISMS); CANDIDA; CANDIDA MILLERI; ENTEROBACTER COWANII; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS BREVIS; LACTOBACILLUS CASEI; LACTOBACILLUS CURVATUS; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS HELVETICUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS; LACTOBACILLUS SANFRANCISCENSIS; PANTOEA AGGLOMERANS; PEDIOCOCCUS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SECALE CEREALE; STREPTOCOCCUS THERMOPHILUS; TORULASPORA DELBRUECKII;

EID: 31044448321     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.06.013     Document Type: Article

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