Examination of the technological properties of newly isolated strains of the genus Lactobacillus and possibilities for their application in the composition of starters

Biotechnology and Biotechnological Equipment

Volumn 28, Issue 3, 2014, Pages 487-494

  Denkova, Rositsa ^a   Ilieva, Svetla ^a   Denkova, Zapryana ^b   Georgieva, Ljubka ^c   Krastanov, Albert ^b  

^a UNIVERSITY OF SOFIA   (Bulgaria)

^b UNIVERSITY OF FOOD TECHNOLOGIES   (Bulgaria)

^c BULGARIAN ACADEMY OF SCIENCES   (Bulgaria)

Author keywords

Bread; Food safety; Lactobacillus; Sourdough; Spoilage; Starter

Indexed keywords

SPOILAGE; STARTERS;

BREAD; ISOLATED STRAINS; LACTOBACILLUS; SOURDOUGH; TECHNOLOGICAL PROPERTIES;

FOOD SAFETY;

LACTOBACILLUS;

EID: 84907453586     PISSN: 13102818     EISSN: None     Source Type: Journal    
DOI: 10.1080/13102818.2014.918701     Document Type: Article

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