A low pH does not determine the community dynamics of spontaneously developed backslopped liquid wheat sourdoughs but does influence their metabolite kinetics

International Journal of Food Microbiology

Volumn 239, Issue , 2016, Pages 54-64

  Van Kerrebroeck, Simon ^a   Bastos, Francisca Casanova C ^a   Harth, Henning ^a   De Vuyst, Luc ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

Community dynamics; Ester; Ethanol; Lactic acid; pH evolution; Wheat sourdough

Indexed keywords

ACETIC ACID DERIVATIVE; ESTER DERIVATIVE; ISOPENTYL ACETATE; ISOPENTYL ALCOHOL; LACTIC ACID; ACETIC ACID ETHYL ESTER; ACETOIN; ALCOHOL; MANNITOL;

ARTICLE; COMMUNITY DYNAMICS; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DOUGH; FERMENTATION; KAZACHSTANIA; KAZACHSTANIA BARNETTII; KAZACHSTANIA BULDERI; KAZACHSTANIA EXIGUA; KINETICS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PARAPLANTARUM; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; LIQUID; METABOLITE; MICROBIAL COMMUNITY; NONHUMAN; PH; WHEAT; BREAD; FLOUR; MASS FRAGMENTOGRAPHY; METABOLISM; MICROBIOLOGY; MICROFLORA; PHYSIOLOGY; YEAST;

ACETATES; ACETOIN; BREAD; ETHANOL; FERMENTATION; FLOUR; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYDROGEN-ION CONCENTRATION; KINETICS; LACTIC ACID; LACTOBACILLUS FERMENTUM; MANNITOL; MICROBIOTA; TRITICUM; YEASTS;

EID: 84979536678     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.07.019     Document Type: Article

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