Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread

Applied Microbiology and Biotechnology

Volumn 99, Issue 9, 2015, Pages 3839-3849

  Dallagnol, Andrea Micaela ^a   Pescuma, Micaela ^b   Rollán, Graciela ^b   Torino, María Inés ^b   de Valdez, Graciela Font ^b,c  

^a UNIVERSIDAD NACIONAL DE MISIONES   (Argentina)

^b CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

^c UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

Author keywords

Lactic antifungals; Packed bread; RSM methodology

Indexed keywords

AMINO ACIDS; FOOD PRODUCTS; FUNGI; SUBSTRATES;

ANTIFUNGALS; CHEMICAL PRESERVATIVES; LACTOBACILLUS PLANTARUM; NUTRITIONAL PROPERTIES; PACKED BREAD; PRESERVATION STRATEGIES; RSM METHODOLOGY; STATISTICAL EXPERIMENTAL DESIGN;

CHEMICAL COMPOUNDS;

AMINO ACID; ANTIFUNGAL AGENT; CALCIUM PROPIONATE; CITRIC ACID; FOOD PRESERVATIVE; LACTIC ACID; LACTIC ACID DERIVATIVE; PROPIONIC ACID DERIVATIVE;

AMINO ACID; ANTIMICROBIAL ACTIVITY; BACTERIUM; CALCIUM; FERMENTATION; FOOD QUALITY; NUTRITIVE VALUE; OPTIMIZATION; WHEAT;

ARTICLE; BREAD; CHENOPODIUM QUINOA; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; EXPERIMENTAL DESIGN; FERMENTATION; FLOUR; FOOD PRESERVATION; MICROBIAL GROWTH; MILK; NONHUMAN; NUTRITIONAL VALUE; PH; PROCESS OPTIMIZATION; PROTEIN DEGRADATION; QUINOA FLOUR; SHELF LIFE; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS PLANTARUM; METABOLISM; MICROBIOLOGY; PROCEDURES; WHEAT;

CHENOPODIUM QUINOA; LACTOBACILLUS PLANTARUM; TRITICUM AESTIVUM;

ANTIFUNGAL AGENTS; BREAD; CHENOPODIUM QUINOA; FLOUR; FOOD PRESERVATION; FOOD PRESERVATIVES; HYDROGEN-ION CONCENTRATION; LACTATES; LACTOBACILLUS PLANTARUM; PROPIONATES; TRITICUM;

EID: 84938198202     PISSN: 01757598     EISSN: 14320614     Source Type: Journal    
DOI: 10.1007/s00253-015-6473-9     Document Type: Article

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