Unconventional bacterial association for dough leavening

International Journal of Food Microbiology

Volumn 237, Issue , 2016, Pages 28-34

  Musatti, Alida ^a   Mapelli, Chiara ^a   Foschino, Roberto ^a   Picozzi, Claudia ^a   Rollini, Manuela ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Bacterial association; Dough model system; Lactobacillus sanfranciscensis; Yeast intolerance; Yeast free products; Zymomonas mobilis

Indexed keywords

ALCOHOL; CARBON DIOXIDE; CARBOXYLIC ACID; DISTILLED WATER; FRUCTOSE; GLUCOSE; HYDROLASE; LACTIC ACID; MALTOSE; SUCROSE;

ARTICLE; BACTERIAL COUNT; BACTERIAL GROWTH; BAKERY PRODUCT; BIOMASS; CONTROLLED STUDY; DOUGH; DRY WEIGHT; FERMENTATION; FOOD PROCESSING; HYDROLYSIS; LACTOBACILLUS; LACTOBACILLUS SANFRANCISCENSIS; LEAVENING; MOULD; NONHUMAN; PH; SACCHAROMYCES CEREVISIAE; YEAST; ZYMOMONAS MOBILIS; ANALYSIS; BREAD; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; MICROFLORA; WHEAT; ZYMOMONAS;

BREAD; ETHANOL; FERMENTATION; FOOD MICROBIOLOGY; FRUCTOSE; GLUCOSE; HYDROLYSIS; LACTOBACILLUS; MICROBIOTA; SUCROSE; TRITICUM; ZYMOMONAS;

EID: 84981745091     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.08.011     Document Type: Article

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