Phytase-active lactic acid bacteria from sourdoughs: Isolation and identification

LWT

Volumn 63, Issue 1, 2015, Pages 766-772

  Nuobariene, Lina ^a   Cizeikiene, Dalia ^b   Gradzeviciute, Egle ^a   Hansen, Åse S ^a   Rasmussen, Søren K ^a   Juodeikiene, Grazina ^b   Vogensen, Finn K ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

Author keywords

Breadmaking; Lactobacillus; Phytase activity; Phytate; Wholemeal

Indexed keywords

BACTERIA; BAKERIES; BIOCHEMISTRY; BREADMAKING; FOOD PRODUCTS; GRAIN (AGRICULTURAL PRODUCT); LACTIC ACID; MINERALS;

EXTRACELLULAR PHYTASE; ISOLATION AND IDENTIFICATION; LACTOBACILLUS; LACTOBACILLUS FERMENTUM; PEDIOCOCCUS PENTOSACEUS; PHYTASE ACTIVITY; PHYTATE; WHOLEMEAL;

ENZYMES;

LACTOBACILLUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PANIS; LACTOBACILLUS REUTERI; PEDIOCOCCUS PENTOSACEUS; TRITICUM AESTIVUM;

EID: 84928696598     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.03.018     Document Type: Article

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