Comparative study of spontaneously fermented sourdoughs originating from two regions of Greece: Peloponnesus and Thessaly

European Food Research and Technology

Volumn 231, Issue 6, 2010, Pages 883-890

  Paramithiotis, Spiros ^a   Tsiasiotou, Stefania ^b   Drosinos, Eleftherios H ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b Trikala Mills ^*  (Greece)

Author keywords

Identification; Lactic acid bacteria; Sourdough; Technological properties; Yeast

Indexed keywords

ANTIMICROBIAL COMPOUNDS; COMPARATIVE STUDIES; IDENTIFICATION; LACTIC ACID BACTERIA; LACTOBACILLUS SANFRANCISCENSIS; LIPOLYTIC; MICROBIOTAS; PEDIOCOCCUS PENTOSACEUS; PROTEOLYTIC ACTIVITIES; SACCHAROMYCES CEREVISIAE; SOURDOUGH; TECHNOLOGICAL PROPERTIES; TORULASPORA DELBRUECKII;

BACTERIOLOGY; BODY FLUIDS; LACTIC ACID; YEAST;

ORGANIC ACIDS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS SANFRANCISCENSIS; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; SACCHAROMYCES CEREVISIAE; TORULASPORA; TORULASPORA DELBRUECKII; TRITICUM AESTIVUM;

EID: 77956874513     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1345-0     Document Type: Article

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