Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough

Food Microbiology

Volumn 28, Issue 6, 2011, Pages 1129-1139

  Ravyts, Frédéric ^a   De Vuyst, Luc ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

Lactic acid bacteria; Rye; Sourdough; Starter cultures; Wheat

Indexed keywords

ARTICLE; BREAD; CHEMISTRY; FERMENTATION; FLOUR; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; METABOLISM; MICROBIOLOGY; RYE; WHEAT;

BREAD; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; LACTOBACILLACEAE; SECALE CEREALE; TRITICUM;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS AMYLOVORUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; SECALE CEREALE; TRITICUM AESTIVUM;

EID: 79957938783     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.03.004     Document Type: Article

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