Interactions between Saccharomyces cerevisiae and lactic acid bacteria in sourdough

Process Biochemistry

Volumn 41, Issue 12, 2006, Pages 2429-2433

  Paramithiotis, Spiros ^a   Gioulatos, Spiros ^a   Tsakalidou, Effie ^a   Kalantzopoulos, George ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Enterococcus; Interactions; Lactic acid bacteria; Lactobacillus; Saccharomyces; Sourdough; Weissella

Indexed keywords

ACETIC ACID; BACTERIA; CARBOXYLIC ACIDS; GROWTH KINETICS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; YEAST;

ENTEROCOCCUS; LACTIC ACID BACTERIA; LACTOBACILLUS; SACCHAROMYCES; SOURDOUGH; WEISSELLA;

MICROBIOLOGY;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; ENTEROCOCCUS FAECIUM; LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS PARALIMENTARIUS; LACTOBACILLUS SANFRANCISCENSIS; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; TRITICUM AESTIVUM; WEISSELLA; WEISSELLA CIBARIA;

EID: 33750163397     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2006.07.001     Document Type: Article

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