Multivariate analysis of buckwheat sourdough fermentations for metabolic screening of starter cultures

International Journal of Food Microbiology

Volumn 185, Issue , 2014, Pages 158-166

  Capuani, Alessandro ^a   Stetina, Mandy ^a   Gstattenbauer, Anja ^a   Behr, Jürgen ^a   Vogel, Rudi F ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Buckwheat; Gluten free; LAB; Metabolism; Multivariate analysis

Indexed keywords

ACETIC ACID; AMINO ACID; ARABINOSE; FRUCTOSE; GLUCOSE; INOSITOL; LACTIC ACID; NITROGEN; RHAMNOSE; SUCROSE; THIOL GROUP;

ALCOHOL PRODUCTION; ANALYSIS; ARTICLE; BACTERIAL METABOLISM; BUCKWHEAT; BUCKWHEAT SOURDOUGH FERMENTATION; CARBOHYDRATE ANALYSIS; CONTROLLED STUDY; FACULTATIVE HETEROFERMENTIVE LACTIC ACID BACTERIA; FERMENTATION; HETEROFERMENTATIVE LACTIC ACID BACTERIA; HOMOFERMENTATIVE LACTIC ACID; LACTIC ACID BACTERIUM; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; MICROBIAL ACTIVITY; MULTIVARIATE ANALYSIS; NONHUMAN; PROTEIN DEGRADATION; STARTER CULTURE;

BUCKWHEAT; GLUTEN-FREE; LAB; METABOLISM; MULTIVARIATE ANALYSIS;

CLUSTER ANALYSIS; FAGOPYRUM; FERMENTATION; FOOD MICROBIOLOGY; GENES, BACTERIAL; LACTOBACILLACEAE; LACTOBACILLUS; MULTIVARIATE ANALYSIS; WEISSELLA;

EID: 84903522473     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.06.004     Document Type: Article

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