Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products

Food Microbiology

Volumn 38, Issue , 2014, Pages 26-35

  Perricone, Marianne ^a   Bevilacqua, Antonio ^a   Corbo, Maria Rosaria ^a   Sinigaglia, Milena ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Multifunctional starter; Multivariate analyses; Sourdough; Survival into the gut; Yeasts

Indexed keywords

FUNGAL PROTEIN; PROBIOTIC AGENT;

ARTICLE; BREAD; CEREAL; CLASSIFICATION; ENZYMOLOGY; FERMENTATION; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; MULTIFUNCTIONAL STARTER; MULTIVARIATE ANALYSES; SOURDOUGH; SURVIVAL INTO THE GUT; YEAST;

MULTIFUNCTIONAL STARTER; MULTIVARIATE ANALYSES; SOURDOUGH; SURVIVAL INTO THE GUT; YEASTS;

BREAD; CEREALS; FERMENTATION; FOOD MICROBIOLOGY; FUNGAL PROTEINS; PROBIOTICS; YEASTS;

EID: 84883519663     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.08.006     Document Type: Article

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