Lactic acid bacteria and yeasts isolated from the starter doughs for Chinese steamed buns in Thailand

LWT

Volumn 42, Issue 8, 2009, Pages 1404-1412

  Luangsakul, Naphatrapi ^a   Keeratipibul, Suwimon ^a   Jindamorakot, Sasitorn ^b   Tanasupawat, Somboon ^a  

^a CHULALONGKORN UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

Author keywords

Chinese steamed bun; Fermented food; Lactic acid bacteria; Sourdough; Yeasts

Indexed keywords

BACTERIA; CANDIDA; LABORATORIES; LACTIC ACID; RNA; SODIUM HYDROXIDE; STARTERS;

CHINESE STEAMED BUN; COMMERCIAL SOURCES; FERMENTED FOODS; LACTIC ACID BACTERIA; PH VALUE; SOURDOUGH; THAILAND; TITRATABLE ACIDITY; TOTAL COUNTS; YEAST STRAIN;

YEAST;

BACTERIA (MICROORGANISMS); CANDIDA PARAPSILOSIS; CANDIDA TROPICALIS; ISSATCHENKIA ORIENTALIS; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; PICHIA STIPITIS; SACCHAROMYCES CEREVISIAE;

EID: 67349276635     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.03.007     Document Type: Article

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