Exopolysaccharides from co-cultures of Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on wheat dough and bread texture

International Journal of Food Microbiology

Volumn 214, Issue , 2015, Pages 91-101

  Tinzl Malang, Saskia Katharina ^a   Rast, Peter ^a   Grattepanche, Franck ^a   Sych, Janice ^b   Lacroix, Christophe ^a  

^a ETH ZURICH   (Switzerland)

^b ZURICH UNIVERSITY OF APPLIED SCIENCES   (Switzerland)

Author keywords

Bread; Exopolysaccharide; Propionibacteria; Shelf life; Staling; Weissella

Indexed keywords

ACETIC ACID; ANTIFUNGAL AGENT; BETA GLUCAN; CARBOXYLIC ACID; DEXTRAN; EXOPOLYSACCHARIDE; LACTIC ACID; LEVAN; POLYSACCHARIDE; PROPIONIC ACID; SUCROSE; PROPIONIC ACID DERIVATIVE;

ANTIFUNGAL ACTIVITY; ARTICLE; BACTERIAL STRAIN; BACTERIUM CULTURE; BATCH FERMENTATION; BREAD; CARBOHYDRATE SYNTHESIS; CARBON SOURCE; CEREAL; COCULTURE; CONTROLLED STUDY; CULTURE MEDIUM; DOUGH; FOOD STORAGE; FOOD TEXTURE; MALT; MIXED CELL CULTURE; NONHUMAN; ORGANISMAL INTERACTION; PROPIONIBACTERIUM FREUDENREICHII; WEISSELLA; WEISSELLA CONFUSA; WHEAT; FERMENTATION; FLOUR; FOOD GRAIN; FOOD PRESERVATION; FUNGUS; METABOLISM; PHYSIOLOGY; PROCEDURES; PROPIONIBACTERIUM;

PROPIONIBACTERIUM; PROPIONIBACTERIUM FREUDENREICHII; TRITICUM AESTIVUM; WEISSELLA; WEISSELLA CONFUSA;

ACETIC ACID; BETA-GLUCANS; BREAD; COCULTURE TECHNIQUES; DEXTRANS; EDIBLE GRAIN; FERMENTATION; FLOUR; FOOD PRESERVATION; FUNGI; POLYSACCHARIDES; PROPIONATES; PROPIONIBACTERIUM; SUCROSE; TRITICUM; WEISSELLA;

EID: 84938593433     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.07.025     Document Type: Article

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