Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour

Food Microbiology

Volumn 26, Issue 7, 2009, Pages 744-753

  Zannini, Emanuele ^a   Garofalo, Cristiana ^a   Aquilanti, Lucia ^a   Santarelli, Sara ^a   Silvestri, Gloria ^a   Clementi, Francesca ^a  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

Author keywords

Barley flour; Barley sourdough; Lactic acid bacteria; Multi strain starter culture; Yeast

Indexed keywords

RNA 16S;

AGAR GEL ELECTROPHORESIS; ARTICLE; BARLEY; BREAD; CHEMISTRY; COOKING; DNA FINGERPRINTING; FLOUR; GENETICS; GENOTYPE; ISOLATION AND PURIFICATION; LACTOBACILLALES; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; POLYMERASE CHAIN REACTION; YEAST;

BREAD; COOKERY; DNA FINGERPRINTING; ELECTROPHORESIS, AGAR GEL; FLOUR; GENOTYPE; HORDEUM; HYDROGEN-ION CONCENTRATION; LACTOBACILLALES; POLYMERASE CHAIN REACTION; RNA, RIBOSOMAL, 16S; YEASTS;

BACTERIA (MICROORGANISMS); HORDEUM; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; SACCHAROMYCES CEREVISIAE; TRITICUM AESTIVUM;

EID: 69949107462     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.07.014     Document Type: Article

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