Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields

Polish Journal of Food and Nutrition Sciences

Volumn 66, Issue 2, 2016, Pages 99-107

  Yaǧmur, Gülten ^a   Tanguler, Hasan ^a,d   Leventdurur, Sezgi ^a   Elmaci, Simel Baǧder ^b   Turhan, Emel Ünal ^a,e   Francesca, Nicola ^c   Settanni, Luca ^c   Moschetti, Giancarlo ^c   Erten, Hüseyin ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

^b ANKARA UNIVERSITY   (Turkey)

^c UNIVERSITY OF PALERMO   (Italy)

^d NIGDE UNIVERSITY   (Turkey)

^e OSMANIYE KORKUT ATA UNIVERSITY   (Turkey)

Author keywords

lactic acid bacteria; liquid sourdough; Turkish sourdoughs; yeasts

Indexed keywords

EID: 84969508868     PISSN: 12300322     EISSN: 20836007     Source Type: Journal    
DOI: 10.1515/pjfns-2015-0041     Document Type: Article

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