Potential of Lactobacillus reuteri from spontaneous sourdough as a starter additive for improving quality parameters of bread

Food Technology and Biotechnology

Volumn 54, Issue 3, 2016, Pages 342-350

  Jonkuviene, Dovile ^a   Vaičiulyte Funk, Lina ^a   Šalomskiene, Joana ^a   Alenčikiene, Gitana ^a   Mieželiene, Aldona ^a  

^a KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

Author keywords

Antimicrobial activity; Bread; Food safety; Lactobacillus reuteri; Protective properties; Spontaneous sourdough

Indexed keywords

BACTERIA; FOOD SAFETY; GAS CHROMATOGRAPHY; LACTIC ACID; MICROORGANISMS; SPOILAGE; STARTERS;

ANTI-MICROBIAL ACTIVITY; BREAD; LACTOBACILLUS REUTERI; PROTECTIVE PROPERTIES; SPONTANEOUS SOURDOUGH;

FOOD PRODUCTS;

EID: 84991078968     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: 10.17113/ftb.54.03.16.4143     Document Type: Article

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