Generation of aroma compounds in sourdough: Effects of stress exposure and lactobacilli-yeasts interactions

Food Microbiology

Volumn 24, Issue 2, 2007, Pages 139-148

  Guerzoni, M E ^a   Vernocchi, P ^a   Ndagijimana, M ^a   Gianotti, A ^a   Lanciotti, R ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Environmental stresses; Microbiota interactions; Sourdough lactic acid bacteria; Sourdough yeasts; Volatile compounds

Indexed keywords

ALCOHOL DERIVATIVE; ALDEHYDE; ESTER; HYDROLASE;

ARTICLE; BREAD; FERMENTATION; FOOD CONTROL; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; ODOR; OSMOSIS; OXIDATION REDUCTION REACTION; OXIDATIVE STRESS; PH; PHYSIOLOGY; SACCHAROMYCES CEREVISIAE; STANDARD; VOLATILIZATION;

ALCOHOLS; ALDEHYDES; BREAD; ESTERS; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; HYDROLASES; LACTOBACILLUS; ODORS; OSMOSIS; OXIDATION-REDUCTION; OXIDATIVE STRESS; SACCHAROMYCES CEREVISIAE; VOLATILIZATION;

BACTERIA (MICROORGANISMS); FUNGI; LACTOBACILLUS; LACTOBACILLUS SANFRANCISCENSIS; SACCHAROMYCES CEREVISIAE;

EID: 33748900304     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2006.07.007     Document Type: Article

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