Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough

Food Microbiology

Volumn 60, Issue , 2016, Pages 112-123

  Minervini, Fabio ^a   Celano, Giuseppe ^a   Lattanzi, Anna ^a   De Angelis, Maria ^a   Gobbetti, Marco ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Baker's yeast; Flour; Fruit; Grape must; Honey; Microbiota; Sourdough

Indexed keywords

ANALYSIS; BACTERIAL COUNT; BACTERIUM; BREAD; CHEMISTRY; CLASSIFICATION; FERMENTATION; FLOUR; FOOD CONTROL; FRUIT; HONEY; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; LACTOBACILLUS PLANTARUM; METABOLISM; MICROBIOLOGY; MICROFLORA; PH; PHYSIOLOGY; PYRUS; SACCHAROMYCES CEREVISIAE; VITIS; WHEAT;

BACTERIA; BREAD; COLONY COUNT, MICROBIAL; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; FRUIT; HONEY; HYDROGEN-ION CONCENTRATION; LACTOBACILLACEAE; LACTOBACILLUS PLANTARUM; MICROBIOTA; PYRUS; SACCHAROMYCES CEREVISIAE; TRITICUM; VITIS;

EID: 84978484090     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2016.05.016     Document Type: Article

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