Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread

Food Microbiology

Volumn 49, Issue , 2015, Pages 211-219

  Prückler, Michael ^a   Lorenz, Cindy ^a   Endo, Akihito ^b   Kraler, Manuel ^a   Dürrschmid, Klaus ^a   Hendriks, Karel ^a   Soares da Silva, Francisco ^a   Auterith, Eric ^c   Kneifel, Wolfgang ^a   Michlmayr, Herbert ^a  

^a UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^b TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

^c GoodMills Austria   (Austria)

Author keywords

AACC; Bread; DM; DSMZ; Fermentation; Fructobacillus; HPLC; HQ; LAB; Lactobacillus; OD; PKP; RP HPLC; Sourdough; TTA; W700; Wheat bran

Indexed keywords

LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SANFRANCISCENSIS; TRITICUM AESTIVUM;

LACTIC ACID;

BREAD; CLASSIFICATION; DIETARY FIBER; FERMENTATION; GENETICS; HUMAN; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; METABOLISM; MICROBIOLOGY; TASTE; WHEAT;

BREAD; DIETARY FIBER; FERMENTATION; HUMANS; LACTIC ACID; LACTOBACILLACEAE; TASTE; TRITICUM;

EID: 84924742357     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2015.02.014     Document Type: Article

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