The bacteriocin producer Lactobacillus amylovorus DCE 471 is a competitive starter culture for type II sourdough fermentations

Journal of the Science of Food and Agriculture

Volumn 87, Issue 9, 2007, Pages 1726-1736

  Leroy, Frédéric ^a   De Winter, Tom ^a   Moreno, Maria Remedios Foulquié ^a   De Vuyst, Luc ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

Amylovorin; Bacteriocin; Lactobacillus amylovorus; Sourdough; Starter culture

Indexed keywords

LACTOBACILLUS AMYLOVORUS; SECALE CEREALE; TRITICUM AESTIVUM;

EID: 34250900380     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2903     Document Type: Article

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