Functional properties of selected starter cultures for sour maize bread

Food Microbiology

Volumn 25, Issue 4, 2008, Pages 616-625

  Edema, Mojisola O ^a   Sanni, Abiodun I ^b  

^a FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

^b UNIVERSITY OF IBADAN   (Nigeria)

Author keywords

Fermentation; Lactic acid bacteria; Maize meal; Starter culture; Yeasts

Indexed keywords

2,3 BUTANEDIONE; HYDROGEN PEROXIDE;

ARTICLE; ASPERGILLUS FLAVUS; BACTERIAL COUNT; BREAD; ESCHERICHIA COLI; FERMENTATION; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LACTOBACILLUS; MAIZE; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; PH; SALMONELLA TYPHI; STAPHYLOCOCCUS AUREUS; YEAST;

ASPERGILLUS FLAVUS; BREAD; COLONY COUNT, MICROBIAL; DIACETYL; ESCHERICHIA COLI; FERMENTATION; FOOD PRESERVATION; HYDROGEN PEROXIDE; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; MICROBIAL VIABILITY; SALMONELLA TYPHI; STAPHYLOCOCCUS AUREUS; YEASTS; ZEA MAYS;

ASPERGILLUS FLAVUS; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; LEUCONOSTOC MESENTEROIDES; LEUCONOSTOC MESENTEROIDES SUBSP. DEXTRANICUM; PEDIOCOCCUS ACIDILACTICI; SACCHAROMYCES CEREVISIAE; SALMONELLA TYPHI; STAPHYLOCOCCUS AUREUS; ZEA MAYS;

EID: 43049142186     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2007.12.006     Document Type: Article

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