Microbiological characterisation and volatiles profile of model, ex-novo, and traditional Italian white wheat sourdoughs

Food Chemistry

Volumn 205, Issue , 2016, Pages 297-307

  Ripari, Valery ^a   Cecchi, Teresa ^b   Berardi, Enrico ^a  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

^b ITT Montani   (Italy)

Author keywords

Correlations among volatiles; Lactic acid bacteria; Quorum sensing molecules; Sourdough microbiota; Strain specific analytes; Volatiles profile; Yeasts

Indexed keywords

LACTIC ACID; MICROBIOLOGY; MICROORGANISMS; VOLATILE ORGANIC COMPOUNDS; YEAST;

ANALYTES; CORRELATIONS AMONG VOLATILES; LACTIC ACID BACTERIA; MICROBIOTAS; QUORUM SENSING MOLECULES; VOLATILES PROFILE;

CARBONYL COMPOUNDS;

1 OCTEN 3 OL; 2,3 BUTANEDIONE; ACETALDEHYDE; ACETOIN; ACID; ALCOHOL; ALCOHOL DERIVATIVE; BENZALDEHYDE; CARBONYL DERIVATIVE; ESTER; FLAVORING AGENT; GAMMA NONALACTONE; HEXANAL; HEXANOL; PENTANOL; UNCLASSIFIED DRUG; VOLATILE AGENT;

ACETOBACTER CEREVISIAE; ARTICLE; CELL COUNT; DOUGH; FERMENTATION; LACTOBACILLUS BREVIS; LACTOBACILLUS SPICHERI; LEUCONOSTOC HOLZAPFELII; MASS FRAGMENTOGRAPHY; MICROFLORA; NONHUMAN; PH; SACCHAROMYCES CEREVISIAE; WHEAT; ANALYSIS; BREAD; CHEMISTRY; FOOD CONTROL; ITALY;

BREAD; FOOD MICROBIOLOGY; ITALY; TRITICUM;

EID: 84962285907     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.02.150     Document Type: Article

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