Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions

International Journal of Food Microbiology

Volumn 228, Issue , 2016, Pages 22-32

  Harth, Henning ^a   Van Kerrebroeck, Simon ^a   De Vuyst, Luc ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

Bakery fermentation; Barley; Laboratory fermentation; Lactic acid bacteria; Metabolite target analysis; Sourdough; Species diversity

Indexed keywords

ARTICLE; BACKSLOPPING; BARLEY; BARLEY SOURDOUGH; BREAD; COMMUNITY DYNAMICS; CONTROLLED STUDY; DOUGH; ENVIRONMENTAL TEMPERATURE; FERMENTATION; LACTIC ACID BACTERIUM; LACTOBACILLUS BREVIS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES; METABOLITE; MICROBIAL COMMUNITY; NONHUMAN; PH; PROCEDURES; SACCHAROMYCES CEREVISIAE; SPECIES DIVERSITY; STARTER CULTURE; WEISSELLA; WEISSELLA CIBARIA; WHEAT; YEAST; FLOUR; FOOD CONTROL; HORDEUM; LACTOBACILLALES; LEUCONOSTOC; METABOLISM; MICROBIOLOGY; PHYSIOLOGY;

BREAD; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; HORDEUM; LACTOBACILLALES; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; SACCHAROMYCES CEREVISIAE; TRITICUM; WEISSELLA;

EID: 84962898188     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.04.011     Document Type: Article

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