Microflora distribution and species ratio of Tunisian fermented doughs for bakery industry

African Journal of Biotechnology

Volumn 6, Issue 18, 2007, Pages 2122-2129

  M'hir, Sana ^a   Mejri, Mondher ^a   Hamdi, Moktar ^a  

^a UNIVERSITY OF CARTHAGE   (Tunisia)

Author keywords

Antagonism; Bakery industry; Bread quality; Fermented dough microflora; Hygiene practices; Lactic acid bacteria; Species ratio; Yeasts

Indexed keywords

ARTICLE; BACILLUS; BACTERIAL FLORA; BACTERIUM CONTAMINATION; BREAD; COLIFORM BACTERIUM; DOUGH; ENTEROCOCCUS; FERMENTATION; FOOD HANDLING; FOOD INDUSTRY; FOOD PROCESSING; FOOD QUALITY; LACTIC ACID BACTERIUM; MICROCOCCUS; NONHUMAN; SPECIES DISTRIBUTION; TUNISIA; YEAST;

ENTEROCOCCUS; MICROCOCCACEAE; TRITICUM AESTIVUM;

EID: 34848874756     PISSN: None     EISSN: 16845315     Source Type: Journal    
DOI: 10.5897/ajb2007.000-2330     Document Type: Article

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