Characterization of lactic acid bacteria isolated from wheat bran sourdough

LWT

Volumn 66, Issue , 2016, Pages 275-283

  Manini, F ^a   Casiraghi, M C ^a   Poutanen, K ^b,c   Brasca, M ^d   Erba, D ^a   Plumed Ferrer, C ^b  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF EASTERN FINLAND   (Finland)

^c VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^d INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

Author keywords

Lactic acid bacteria; Probiotic; Starter cultures; Wheat bran sourdough

Indexed keywords

BACILLI; BAKERIES; BIOCHEMISTRY; FOOD PROCESSING; PROBIOTICS;

CARBOHYDRATE METABOLISM; LACTIC ACID BACTERIA; LEUCONOSTOC MESENTEROIDES; PROBIOTIC; STARTER CULTURES; TECHNOLOGICAL APPLICATIONS; TECHNOLOGICAL PROPERTIES; WHEAT BRAN;

LACTIC ACID;

EID: 84950136452     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.10.045     Document Type: Article

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