Characterization of lactic acid bacteria isolated from sourdoughs for Cornetto, a traditional bread produced in Basilicata (Southern Italy)

World Journal of Microbiology and Biotechnology

Volumn 24, Issue 9, 2008, Pages 1785-1795

  Zotta, Teresa ^a   Piraino, Paolo ^a   Parente, Eugenio ^a   Salzano, Giovanni ^a   Ricciardi, Annamaria ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

Author keywords

Characterization; Cornetto di Matera; Lactic acid bacteria; Sourdoughs

Indexed keywords

BACTERIOLOGY; BIOASSAY; BIOCHEMICAL ENGINEERING; BODY FLUIDS; CELL CULTURE; DIFFUSERS (OPTICAL); EARNINGS; GLUCOSE; HEALTH; INDUSTRIAL ECONOMICS; LACTIC ACID; ORGANIC ACIDS; POLYSACCHARIDES; PROTEINS; SUGAR (SUCROSE); SUGARS;

ACID PRODUCTION; ANTAGONISTIC ACTIVITY; ANTI MICROBIAL ACTIVITIES; BACILLUS CEREUS; BACTERIOCIN PRODUCTION; BUSINESS MEDIA; DURUM WHEATS; EPS PRODUCTION; EXOPOLYSACCHARIDE (EPS); INHIBITORY ACTIVITIES; LACTIC ACID BACTERIA (LAB); LACTOBACILLUS CURVATUS; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES; LIQUID MEDIUMS; PROTEOLYTIC ENZYMES; S. CEREVISIAE; SDS-PAGE; SOLID MEDIUM; STARTER CULTURES; TECHNOLOGICAL PROPERTIES; WHOLE CELLS;

STRAIN;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS CURVATUS; LACTOBACILLUS PARAPLANTARUM; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES; SACCHAROMYCES CEREVISIAE; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM; WEISSELLA CIBARIA;

EID: 48349083034     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-008-9671-0     Document Type: Article

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