Diversity and technological potential of lactic acid bacteria of wheat flours

Food Microbiology

Volumn 36, Issue 2, 2013, Pages 343-354

  Alfonzo, Antonio ^a   Ventimiglia, Giusi ^a   Corona, Onofrio ^a   Di Gerlando, Rosalia ^a   Gaglio, Raimondo ^a   Francesca, Nicola ^a   Moschetti, Giancarlo ^a   Settanni, Luca ^a  

^a UNIVERSITY OF PALERMO   (Italy)

Author keywords

Acidification; Lactic acid bacteria; Proteolysis; Sourdough; Volatile organic compounds; Wheat flour

Indexed keywords

ACID; BACTERIAL PROTEIN; LACTIC ACID; PEPTIDE HYDROLASE; VOLATILE ORGANIC COMPOUND;

ACIDIFICATION; ARTICLE; BIODIVERSITY; CLASSIFICATION; FLOUR; GENETICS; ISOLATION AND PURIFICATION; LACTIC ACID BACTERIUM; LACTOBACILLACEAE; METABOLISM; MICROBIOLOGY; PHYLOGENY; PROTEIN DEGRADATION; SOURDOUGH; WHEAT; WHEAT FLOUR;

ACIDIFICATION; LACTIC ACID BACTERIA; PROTEOLYSIS; SOURDOUGH; VOLATILE ORGANIC COMPOUNDS; WHEAT FLOUR;

ACIDS; BACTERIAL PROTEINS; BIODIVERSITY; FLOUR; INDUSTRIAL MICROBIOLOGY; LACTIC ACID; LACTOBACILLACEAE; PEPTIDE HYDROLASES; PHYLOGENY; TRITICUM;

EID: 84881235457     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.07.003     Document Type: Article

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