Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria

Food Microbiology

Volumn 28, Issue 5, 2011, Pages 900-909

  Di Cagno, Raffaella ^a   Surico, Rosalinda Fortunata ^a   Minervini, Giovanna ^a   Rizzello, Carlo Giuseppe ^a   Lovino, Raffaella ^b   Servili, Maurizio ^c   Taticchi, Agnese ^c   Urbani, Sefania ^c   Gobbetti, Marco ^a  

^a UNIVERSITY OF BARI   (Italy)

^b Centro Ricerche Bonomo   (Italy)

^c UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Autochthonous starter; Stem infusion; Sweet cherry

Indexed keywords

LACTIC ACID;

ADULT; AGED; ARTICLE; CHEMISTRY; CLASSIFICATION; FEMALE; FERMENTATION; FOOD HANDLING; GENETICS; HUMAN; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; MALE; METABOLISM; MICROBIOLOGY; MIDDLE AGED; MOLECULAR GENETICS; PHYLOGENY; PRUNUS; TASTE;

ADULT; AGED; AGED, 80 AND OVER; FEMALE; FERMENTATION; FOOD HANDLING; HUMANS; LACTIC ACID; LACTOBACILLACEAE; MALE; MIDDLE AGED; MOLECULAR SEQUENCE DATA; PHYLOGENY; PRUNUS; TASTE; YOUNG ADULT;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES; LEUCONOSTOC MESENTEROIDES SUBSP. MESENTEROIDES; PEDIOCOCCUS; PEDIOCOCCUS ACIDILACTICI; PEDIOCOCCUS PENTOSACEUS; PRUNUS; PRUNUS AVIUM;

EID: 79955807796     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.12.008     Document Type: Article

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