Microbial ecology of sourdough fermentations: Diverse or uniform?

Food Microbiology

Volumn 37, Issue , 2014, Pages 11-29

  De Vuyst, L ^a   Van Kerrebroeck, S ^a   Harth, H ^a   Huys, G ^b   Daniel, H M ^c   Weckx, S ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

^b GHENT UNIVERSITY   (Belgium)

^c UNIVERSITÉ CATHOLIQUE DE LOUVAIN   (Belgium)

Author keywords

Bakery; Lactic acid bacteria; Microbial ecology; Sourdough; Yeasts

Indexed keywords

BACTERIA (MICROORGANISMS); CANDIDA; CANDIDA HUMILIS; KAZACHSTANIA; LACTOBACILLUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PARALIMENTARIUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SANFRANCISCENSIS; SACCHAROMYCES CEREVISIAE; TRITICUM TURGIDUM SUBSP. DURUM;

ARTICLE; BAKERY; BIODIVERSITY; BREAD; CEREAL; CHEMISTRY; CLASSIFICATION; ECOSYSTEM; FERMENTATION; FLOUR; GENETICS; ISOLATION AND PURIFICATION; LACTIC ACID BACTERIUM; LACTOBACILLUS; METABOLISM; MICROBIAL ECOLOGY; MICROBIOLOGY; SOURDOUGH; YEAST;

BAKERY; LACTIC ACID BACTERIA; MICROBIAL ECOLOGY; SOURDOUGH; YEASTS;

BIODIVERSITY; BREAD; CEREALS; ECOSYSTEM; FERMENTATION; FLOUR; LACTOBACILLUS; YEASTS;

EID: 84888014838     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.06.002     Document Type: Article

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