Effect of Select Parameters of the Sourdough Rye Fermentation on the Activity of Some Mixed Starter Cultures

Food Biotechnology

Volumn 25, Issue 4, 2011, Pages 275-291

  Banu, Iuliana ^a   Vasilean, Ina ^a   Aprodu, Iuliana ^a  

^a DUNAREA DE JOS UNIVERSITY OF GALATI   (Romania)

Author keywords

bioactive compounds; mixed starter culture; rye sourdough

Indexed keywords

ACID RATIO; ASH CONTENTS; BIOACTIVE COMPOUNDS; CEREVISIAE; D ,L-LACTIC ACID; ETHANOL CONCENTRATIONS; FERMENTATION PROCESS; FOLIC ACIDS; KLUYVEROMYCES MARXIANUS; LACTIC ACID BACTERIA; LACTOBACILLUS BREVIS; LACTOBACILLUS HELVETICUS; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS; MAXIMUM VALUES; METABOLIC END PRODUCTS; MIXED STARTER CULTURE; PHENOLIC CONTENT; RYE SOURDOUGH; SOURDOUGH FERMENTATION; STARTER CULTURES; TOTAL PHENOLIC CONTENT;

ACETIC ACID; ETHANOL; FERMENTATION; GLYCEROL; LACTIC ACID; ORGANIC ACIDS; PHENOLS; YEAST;

STARTERS;

BACTERIA (MICROORGANISMS); KLUYVEROMYCES MARXIANUS; LACTOBACILLUS BREVIS; LACTOBACILLUS HELVETICUS; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS; SACCHAROMYCES CEREVISIAE; SECALE CEREALE; WEISSELLA; WEISSELLA CONFUSA;

EID: 84858781996     PISSN: 08905436     EISSN: 15324249     Source Type: Journal    
DOI: 10.1080/08905436.2011.617251     Document Type: Article

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