Effect of respirative cultures of Lactobacillus casei on model sourdough fermentation

LWT

Volumn 73, Issue , 2016, Pages 622-629

  Reale, Anna ^a   Di Renzo, Tiziana ^a   Zotta, Teresa ^a   Preziuso, Marco ^a   Boscaino, Floriana ^a   Ianniello, Rocco ^b   Storti, Livia Vanessa ^a   Tremonte, Patrizio ^c   Coppola, Raffaele ^c  

^a CNR   (Italy)

^b UNIVERSITY OF BASILICATA   (Italy)

^c UNIVERSITY OF MOLISE   (Italy)

Author keywords

Lactobacillus casei; Proteolysis; Respiration; Sourdough; Volatilome

Indexed keywords

ACIDIFICATION; CHROMATOGRAPHIC ANALYSIS; LACTIC ACID; PROTEOLYSIS; VOLATILE ORGANIC COMPOUNDS; YEAST;

LACTIC ACID BACTERIA; LACTOBACILLUS CASEI; MIXED STARTER CULTURES; QUALITATIVE CHARACTERISTICS; RESPIRATION; SOURDOUGH; SOURDOUGH FERMENTATION; VOLATILOME;

FERMENTATION;

EID: 84978543418     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.06.065     Document Type: Article

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