Study of kefir grains application in sourdough bread regarding rope spoilage caused by Bacillus spp.

Food Chemistry

Volumn 143, Issue , 2014, Pages 17-21

  Mantzourani, I ^a   Plessas, S ^a   Saxami, G ^a   Alexopoulos, A ^a   Galanis, A ^a   Bezirtzoglou, E ^a  

^a DEMOCRITUS UNIVERSITY OF THRACE   (Greece)

Author keywords

DGGE analysis; Kefir grains; Rope spoilage; Sourdough

Indexed keywords

BACTERIOLOGY; ELECTROPHORESIS; LACTIC ACID; ORGANIC ACIDS; ROPE;

ACETIC ACID CONCENTRATION; ACID CONCENTRATIONS; CONTROL SAMPLES; DENATURING GRADIENT GEL ELECTROPHORESES (DGGE); DGGE ANALYSIS; KEFIR GRAINS; SOURDOUGH; SOURDOUGH BREAD;

FOOD PRODUCTS;

ACETIC ACID; HEXANOIC ACID; ISOVALERIC ACID; KEFIR; LACTIC ACID; VALERIC ACID;

AROMA; ARTICLE; BACILLUS; BACILLUS CEREUS; BACILLUS SUBTILIS; BREAD; CONTROLLED STUDY; DENATURING GRADIENT GEL ELECTROPHORESIS; ENTEROCOCCUS; ENTEROCOCCUS DURANS; ENTEROCOCCUS FAECIUM; ENTEROCOCCUS HIRAE; FOOD QUALITY; FOOD SPOILAGE; FOOD STORAGE; NONHUMAN; NUCLEOTIDE SEQUENCE; SOURDOUGH BREAD; STREPTOCOCCUS SALIVARIUS; STREPTOCOCCUS THERMOPHILUS; TASTE;

EID: 84881525526     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.098     Document Type: Article

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