An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production

Food Research International

Volumn 54, Issue 2, 2013, Pages 1569-1578

  Settanni, Luca ^a   Ventimiglia, Giusi ^a   Alfonzo, Antonio ^a   Corona, Onofrio ^a   Miceli, Alessandro ^a   Moschetti, Giancarlo ^a  

^a UNIVERSITY OF PALERMO   (Italy)

Author keywords

Fermentation; Lactic acid bacteria; Sourdough; Strain selection; Volatile organic compounds; Wheat flour

Indexed keywords

LACTIC ACID BACTERIA; LACTOBACILLUS SANFRANCISCENSIS; LEUCONOSTOC MESENTEROIDES; RANDOMLY AMPLIFIED POLYMORPHIC DNA; SOURDOUGH; STRAIN SELECTION; VOLATILE ORGANIC COMPOUND (VOC); WHEAT FLOURS;

BACILLI; CHEMICAL ANALYSIS; ESTERS; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KETONES; LACTIC ACID; MASS SPECTROMETRY; POLYMERASE CHAIN REACTION; VOLATILE ORGANIC COMPOUNDS;

FERMENTATION;

EID: 84887001831     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.10.017     Document Type: Article

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