Variations of internal pH in typical Italian sourdough yeasts during co-fermentation with lactobacilli

LWT

Volumn 41, Issue 9, 2008, Pages 1610-1615

  Valmorri, Sara ^a   Mortensen, Henrik Dam ^b   Jespersen, Lene ^b   Corsetti, Aldo ^a   Gardini, Fausto ^c   Suzzi, Giovanna ^a   Arneborg, Nils ^b  

^a UNIVERSITY OF TERAMO   (Italy)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Candida milleri; Co fermentation; Internal pH; Mimic sourdough; Saccharomyces cerevisiae

Indexed keywords

BACILLI; CANDIDA; ENZYME ACTIVITY; FERMENTATION; FLUORESCENCE IMAGING; LACTIC ACID; PH EFFECTS;

CANDIDA MILLERI; COFERMENTATION; EXTRACELLULAR PH; FLUORESCENCE RATIO IMAGING; INTERNAL PH; INTRACELLULAR PH; MIMIC SOURDOUGH; PH GRADIENTS; S.CEREVISIAE; YEAST SPECIES;

YEAST;

BACTERIA (MICROORGANISMS); CANDIDA; CANDIDA MILLERI; LACTOBACILLUS; SACCHAROMYCES CEREVISIAE;

EID: 47649124607     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.11.006     Document Type: Article

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