Selection of lactic acid bacteria isolated from tunisian cereals and exploitation of the use as starters for sourdough fermentation

International Journal of Food Microbiology

Volumn 225, Issue , 2016, Pages 9-19

  Mamhoud, Asma ^a   Nionelli, Luana ^b   Bouzaine, Taroub ^a   Hamdi, Moktar ^a   Gobbetti, Marco ^b   Rizzello, Carlo Giuseppe ^b  

^a UNIVERSITY OF CARTHAGE   (Tunisia)

^b UNIVERSITY OF BARI   (Italy)

Author keywords

Lactic acid bacteria; Sourdough; Tunisia

Indexed keywords

AMINO ACID; CARBOXYLIC ACID; PHENOL DERIVATIVE; PHYTASE;

ACIDIFICATION; ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIAL STRAIN; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; BREAD; CEREAL; CONTROLLED STUDY; DOUGH; FERMENTATION; FOOD ANALYSIS; FOOD TEXTURE; IN VITRO STUDY; LACTIC ACID BACTERIUM; LACTOBACILLUS CURVATUS; NONHUMAN; PEDIOCOCCUS ACIDILACTICI; PEDIOCOCCUS PENTOSACEUS; PROTEIN DEGRADATION; SOURDOUGH; TUNISIA; WHEAT BREAD; FLOUR; FOOD CONTROL; FOOD GRAIN; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; METABOLISM; MICROBIOLOGY; PHYSIOLOGY; SACCHAROMYCES CEREVISIAE; WHEAT;

6-PHYTASE; BREAD; EDIBLE GRAIN; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; LACTOBACILLACEAE; SACCHAROMYCES CEREVISIAE; TRITICUM; TUNISIA;

EID: 84960385606     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.03.004     Document Type: Article

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