Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation

Food Microbiology

Volumn 25, Issue 2, 2008, Pages 253-259

  Gerez, C L ^a   Cuezzo, S ^b   Rollan G ^a   Font de Valdez, G ^a,b  

^a CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

^b UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

Author keywords

Lactobacillus reuteri; Sucrose fermentation; Wheat dough

Indexed keywords

BETA FRUCTOFURANOSIDASE; FRUCTOSE; GLUCOSE; SUCROSE;

ARTICLE; BACTERIAL COUNT; BREAD; CARBOHYDRATE METABOLISM; ENZYME SPECIFICITY; ENZYMOLOGY; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS REUTERI; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; STANDARD; TIME; WHEAT;

BETA-FRUCTOFURANOSIDASE; BREAD; CARBOHYDRATE METABOLISM; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FRUCTOSE; GLUCOSE; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS REUTERI; SUBSTRATE SPECIFICITY; SUCROSE; TIME FACTORS; TRITICUM;

LACTOBACILLUS REUTERI; TRITICUM AESTIVUM;

EID: 38349077305     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2007.10.011     Document Type: Article

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