Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production

Food Microbiology

Volumn 59, Issue , 2016, Pages 43-56

  Corona, Onofrio ^a   Alfonzo, Antonio ^a   Ventimiglia, Giusi ^a   Nasca, Anna ^a   Francesca, Nicola ^a   Martorana, Alessandra ^a   Moschetti, Giancarlo ^a   Settanni, Luca ^a  

^a UNIVERSITY OF PALERMO   (Italy)

Author keywords

Industrial application; Leuconostoc citreum; Sourdough; Starter culture; Typical bread; Weissella cibaria

Indexed keywords

ACETIC ACID; LACTIC ACID;

BREAD; FERMENTATION; FLOUR; FOOD CONTROL; GENETIC POLYMORPHISM; GENETICS; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LEUCONOSTOC; METABOLISM; MICROBIOLOGY; PH; WEISSELLA;

ACETIC ACID; BREAD; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; INDUSTRIAL MICROBIOLOGY; LACTIC ACID; LEUCONOSTOC; POLYMORPHISM, GENETIC; WEISSELLA;

EID: 84968904020     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2016.05.006     Document Type: Article

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