Spelt and emmer flours: Characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making

Journal of Applied Microbiology

Volumn 108, Issue 3, 2010, Pages 925-935

  Coda, R ^a   Nionelli, L ^a   Rizzello, C G ^a   De Angelis, M ^a   Tossut, P ^b   Gobbetti, M ^a  

^a UNIVERSITY OF BARI   (Italy)

^b Puratos N V   (Belgium)

Author keywords

Ancient grains; Bread making; Flour; Lactic acid bacteria starters; Sourdough

Indexed keywords

BIODIVERSITY; FERMENTATION; FOOD PROCESSING; FOOD PRODUCTS; GRAIN (AGRICULTURAL PRODUCT); GROWTH KINETICS; LACTIC ACID; RNA; SENSORY ANALYSIS; STARTERS;

16S RRNA; ANCIENT GRAIN; BREAD MAKING; FLOUR; FREE AMINO ACIDS; LACTIC ACID BACTERIA; LACTIC ACID BACTERIA STARTER; MICROBIOTAS; SOURDOUGH; SOURDOUGH FERMENTATION;

BACTERIA;

AMINO ACID; LACTIC ACID; PHYTASE; RECA PROTEIN; RIBOSOME RNA; RNA 16S;

BACTERIUM; BIOTECHNOLOGY; ENZYME ACTIVITY; FERMENTATION; GENE; MICROBIAL COMMUNITY; ORGANIC ACID; PH; POLYMERASE CHAIN REACTION; RNA; WHEAT;

ACIDIFICATION; ACIDITY; ARTICLE; BACTERIUM ISOLATE; BIODIVERSITY; BIOTECHNOLOGY; BREAD; DOUGH; FERMENTATION; FLUOR; GENE SEQUENCE; KINETICS; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM; MICROFLORA; NONHUMAN; NUCLEOTIDE SEQUENCE; PH; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA; SPELT AND EMMER FLOUR;

LACTOBACILLUS PLANTARUM; TRITICUM AESTIVUM; TRITICUM AESTIVUM SUBSP. SPELTA; TRITICUM DICOCCON;

EID: 76449104818     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2009.04497.x     Document Type: Article

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