Effects of different Lactobacillus and Enterococcus strains and chemical acidification regarding degradation of gluten proteins during sourdough fermentation

European Food Research and Technology

Volumn 226, Issue 6, 2008, Pages 1495-1502

  Wieser, Herbert ^a   Vermeulen, Nicoline ^b   Gaertner, Felizitas ^b   Vogel, Rudi F ^b  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Gluten proteins; Lactobacilli; Sourdough

Indexed keywords

BACTERIA; DEGRADATION; FERMENTATION; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PROTEOLYSIS;

GLUTEN PROTEINS; LACTOBACILLI; SOURDOUGH;

PROTEINS;

ENTEROCOCCUS; ENTEROCOCCUS FAECALIS; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; LACTOBACILLUS SANFRANCISCENSIS; TRITICUM AESTIVUM;

EID: 41549134790     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0681-1     Document Type: Article

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