Structure-function relationships of bacterial and enzymatically produced reuterans and dextran in sourdough bread baking application

International Journal of Food Microbiology

Volumn 239, Issue , 2016, Pages 95-102

  Chen, Xiao Yan ^a   Levy, Clemens ^a,b   Gänzle, Michael G ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

^b ZURICH UNIVERSITY OF APPLIED SCIENCES   (Switzerland)

Author keywords

Bread quality; Dextran; Exopolysaccharides; Reuteran; Reuteransucrase; Sourdough

Indexed keywords

CARBOXYLIC ACID; DEXTRAN; DEXTRANSUCRASE; EXOPOLYSACCHARIDE; GLUCAN; GLYCOSIDASE; OLIGOSACCHARIDE; RECOMBINANT ENZYME; REUTERAN DERIVATIVE; REUTERANSUCRASE; SUCROSE; TRANSFERASE; UNCLASSIFIED DRUG; BACTERIAL POLYSACCHARIDE; GLUCOSYLTRANSFERASE; SUCROSE PHOSPHORYLASE;

AMINO ACID SEQUENCE; ARTICLE; BACTERIAL GROWTH; BREAD; CELL COUNT; CELL PH; COMPARATIVE STUDY; CONTROLLED STUDY; ESCHERICHIA COLI; FERMENTATION OPTIMIZATION; FIELD FLOW FRACTIONATION; FOOD QUALITY; HARDNESS; LACTOBACILLUS REUTERI; MOLECULAR WEIGHT; NONHUMAN; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SITE DIRECTED MUTAGENESIS; STRUCTURE ACTIVITY RELATION; WEISSELLA; WEISSELLA CIBARIA; WHEAT; FERMENTATION; FLOUR; FOOD STORAGE; GENETICS; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; NUCLEAR MAGNETIC RESONANCE;

BREAD; DEXTRANS; FERMENTATION; FLOUR; FOOD STORAGE; GLUCANS; GLUCOSYLTRANSFERASES; LACTOBACILLUS; MUTAGENESIS, SITE-DIRECTED; NUCLEAR MAGNETIC RESONANCE, BIOMOLECULAR; POLYSACCHARIDES, BACTERIAL; TRITICUM; WEISSELLA;

EID: 84994454864     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.06.010     Document Type: Article

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