The role of oxygen in the liquid fermentation of wheat bran

Food Chemistry

Volumn 153, Issue , 2014, Pages 424-431

  Savolainen, Otto I ^a   Coda, Rossana ^b,c   Suomi, Katja ^b   Katina, Kati ^b   Juvonen, Riikka ^b   Hanhineva, Kati ^a   Poutanen, Kaisa ^a,b  

^a UNIVERSITY OF EASTERN FINLAND   (Finland)

^b VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^c UNIVERSITY OF BARI   (Italy)

Author keywords

Aeration; Bioprocessing; Mass spectrometry; Sourdough; Wheat bran

Indexed keywords

AMINO ACIDS; LACTIC ACID; MASS SPECTROMETRY; METABOLITES; OXYGEN; WATER AERATION; YEAST;

ANAEROBIC CONDITIONS; BIOPROCESSING; HETEROTROPHIC BACTERIAS; HYDROXYCINNAMIC ACID DERIVATIVES; MICROBIAL COMMUNITIES; PRE-PROCESSING METHOD; SOURDOUGH; WHEAT BRAN;

BACTERIA;

ALCOHOL; AMINO ACID; CAFFEIC ACID; CARBOXYLIC ACID; COUMARIC ACID; FERULIC ACID; ISOLEUCINE; LEUCINE; METHIONINE; OXYGEN; PHENYLALANINE; POLYAMINE; SINAPIC ACID; SPERMIDINE; TRYPTOPHAN; TYROSINE;

ACIDIFICATION; AERATION; ALCOHOL PRODUCTION; ARTICLE; BACTERIAL GROWTH; COLONY FORMING UNIT; DEGRADATION; FERMENTATION; FUNGUS GROWTH; HETEROTROPH; LACTIC ACID BACTERIUM; LIQUID; LIQUID FERMENTATION; METABOLITE; MICROBIAL COMMUNITY; NONHUMAN; PH; TIME OF FLIGHT MASS SPECTROMETRY; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; WHEAT BRAN; YEAST;

AERATION; BIOPROCESSING; MASS SPECTROMETRY; SOURDOUGH; WHEAT BRAN;

AEROBIOSIS; BACTERIA; BREAD; DIETARY FIBER; FERMENTATION; OXYGEN; TRITICUM; YEASTS;

EID: 84892705984     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.12.062     Document Type: Article

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