Composition and function of sourdough microbiota: From ecological theory to bread quality

International Journal of Food Microbiology

Volumn 239, Issue , 2016, Pages 19-25

  Gänzle, Michael ^a   Ripari, Valery ^a,b  

^a UNIVERSITY OF ALBERTA   (Canada)

^b UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

Author keywords

Competition; Dispersal; L. reuteri; L. sanfranciscensis; Microbial ecology of sourdough; Selection; Sourdough microbiota

Indexed keywords

ACID; ARGININE; GLUTAMINE; SUCROSE;

ARTICLE; BREAD; COMMUNITY; COMMUNITY ECOLOGY; ECOLOGY; FERMENTATION; GENETIC DRIFT; HABITAT; LACTIC ACID BACTERIUM; MICROFLORA; NONHUMAN; SPECIES DIFFERENTIATION; CLASSIFICATION; FLOUR; FOOD CONTROL; FOOD GRAIN; LACTOBACILLUS; METABOLISM; MICROBIOLOGY;

BREAD; ECOLOGY; EDIBLE GRAIN; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; LACTOBACILLUS; MICROBIOTA;

EID: 84970015479     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.05.004     Document Type: Article

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