Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria

International Journal of Food Microbiology

Volumn 239, Issue , 2016, Pages 65-78

  Alfonzo, Antonio ^a   Urso, Valeria ^a   Corona, Onofrio ^a   Francesca, Nicola ^a   Amato, Gaetano ^a   Settanni, Luca ^a   Di Miceli, Giuseppe ^a  

^a UNIVERSITY OF PALERMO   (Italy)

Author keywords

Fermentation; Lactic acid bacteria; Quality parameters; Sourdough; Starter culture; Triticum durum genotypes; Volatile organic compounds

Indexed keywords

ACETIC ACID; LACTIC ACID; VOLATILE ORGANIC COMPOUND;

ACIDIFICATION; ARTICLE; BREAD; CONTROLLED STUDY; DOUGH; FERMENTATION; GENOTYPE; LACTIC ACID BACTERIUM; NONHUMAN; PH; SEMOLINA; TRITICUM DURUM; FLOUR; GENETICS; ITALY; LACTOBACILLUS; LEUCONOSTOC; METABOLISM; MICROBIOLOGY; PHYSIOLOGY; POLYMERASE CHAIN REACTION; WEISSELLA; WHEAT;

BREAD; FERMENTATION; FLOUR; ITALY; LACTIC ACID; LACTOBACILLUS; LEUCONOSTOC; POLYMERASE CHAIN REACTION; TRITICUM; WEISSELLA;

EID: 84994714156     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.06.027     Document Type: Article

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