Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt

Food Science and Technology International

Volumn 21, Issue 6, 2015, Pages 428-439

  Gordún, Elena ^a   Del Valle, Luis J ^a   Ginovart, Marta ^a   Carbó, Rosa ^a  

^a UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

Author keywords

grape; ingredients; lactic acid bacteria; Sourdough; yeast

Indexed keywords

DAIRIES; DAIRY PRODUCTS; FRUITS; LABORATORIES; LACTIC ACID; YEAST;

GRAPE; INGREDIENTS; LACTIC ACID BACTERIA; MICROBIOLOGICAL CULTURES; NON-SACCHAROMYCES YEASTS; PEDIOCOCCUS PENTOSACEUS; PHYSICOCHEMICAL CHARACTERISTICS; SOURDOUGH;

BACTERIA;

BACTERIA (MICROORGANISMS); MALUS X DOMESTICA; PEDIOCOCCUS PENTOSACEUS; SACCHAROMYCES; VITACEAE;

LACTIC ACID; YOGHURT;

BACTERIAL COUNT; BREAD; COMPARATIVE STUDY; FERMENTATION; FLOUR; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS; MALUS; MICROBIOLOGY; PH; SACCHAROMYCES CEREVISIAE; VITIS; YEAST;

BREAD; COLONY COUNT, MICROBIAL; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLUS; MALUS; SACCHAROMYCES CEREVISIAE; VITIS; YEASTS; YOGURT;

EID: 84938771890     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013214543033     Document Type: Article

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