Liquid sourdough fermentation: Industrial application perspectives

Food Microbiology

Volumn 24, Issue 2, 2007, Pages 150-154

  Carnevali, P ^a   Ciati, R ^a   Leporati, A ^a   Paese, M ^a  

^a Barilla GR Flli SpA   (Italy)

Author keywords

Bread sensory properties; Lactic acid bacteria and yeasts associations; Sourdough liquid fermentation

Indexed keywords

ARTICLE; BACTERIAL COUNT; BIOREACTOR; BREAD; FERMENTATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; SPECIES DIFFERENCE; STANDARD; TASTE; TEMPERATURE; TIME;

BIOREACTORS; BREAD; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD MICROBIOLOGY; INDUSTRIAL MICROBIOLOGY; LACTOBACILLUS; SACCHAROMYCES CEREVISIAE; SPECIES SPECIFICITY; TASTE; TEMPERATURE; TIME FACTORS;

BACTERIA (MICROORGANISMS); FUNGI; HALOGETON GLOMERATUS;

EID: 33748905765     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2006.07.009     Document Type: Article

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