Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I

Food Microbiology

Volumn 27, Issue 7, 2010, Pages 897-908

  Minervini, Fabio ^a   De Angelis, Maria ^a   Di Cagno, Raffaella ^a   Pinto, Daniela ^a   Siragusa, Sonya ^a   Rizzello, Carlo Giuseppe ^a   Gobbetti, Marco ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL DNA;

ARTICLE; BACTERIAL COUNT; BREAD; CLASSIFICATION; FERMENTATION; FLOUR; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS PLANTARUM; METABOLISM; MICROBIOLOGY; POPULATION DYNAMICS; POPULATION GROWTH; RANDOM AMPLIFIED POLYMORPHIC DNA; WHEAT;

BREAD; COLONY COUNT, MICROBIAL; DNA, BACTERIAL; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; LACTOBACILLUS PLANTARUM; POPULATION DYNAMICS; POPULATION GROWTH; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; TRITICUM;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; LACTOBACILLUS ROSSIAE; LACTOBACILLUS SANFRANCISCENSIS; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; TRITICUM AESTIVUM;

EID: 77955271117     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.05.021     Document Type: Article

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