Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation

Applied and Environmental Microbiology

Volumn 80, Issue 10, 2014, Pages 3161-3172

  Di Cagno, Raffaella ^a   Pontonio, Erica ^a   Buchin, Solange ^b   De Angelis, Maria ^a   Lattanzi, Anna ^a   Valerio, Francesca ^c   Gobbetti, Marco ^a   Calasso, Maria ^a  

^a UNIVERSITY OF BARI   (Italy)

^b Natl Inst of Agricultural Research   (France)

^c INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID; AMINO ACIDS; BACILLI; GAS CHROMATOGRAPHY; INDUSTRY; LACTIC ACID; SULFUR COMPOUNDS; YEAST;

ALTERNATIVE TECHNOLOGIES; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SANFRANCISCENSIS; LEUCONOSTOC MESENTEROIDES; LIQUID FERMENTATIONS; TORULASPORA DELBRUECKII;

LIQUIDS;

ACETIC ACID; ALCOHOL; ALDEHYDE; AMINO ACID; BACTERIUM; BIOCHEMICAL COMPOSITION; ESTER; FERMENTATION; ORGANIC ACID; PH; SPECIES DIVERSITY; YEAST;

LACTIC ACID;

ANALYSIS; BIODIVERSITY; BREAD; FERMENTATION; FOOD HANDLING; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; MICROFLORA; WHEAT; YEAST;

BIODIVERSITY; BREAD; FERMENTATION; FOOD HANDLING; LACTIC ACID; LACTOBACILLUS; MICROBIOTA; TRITICUM; YEASTS;

EID: 84899113227     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.00309-14     Document Type: Article

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