Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications

International Journal of Food Microbiology

Volumn 248, Issue , 2017, Pages 10-21

  Coda, Rossana ^a   Kianjam, Maryam ^a   Pontonio, Erica ^b   Verni, Michela ^b   Di Cagno, Raffaella ^c   Katina, Kati ^a   Rizzello, Carlo Giuseppe ^b   Gobbetti, Marco ^c  

^a UNIVERSITY OF HELSINKI   (Finland)

^b UNIVERSITY OF BARI   (Italy)

^c FREE UNIVERSITY OF BOZEN BOLZANO   (Italy)

Author keywords

Faba bean; Lactic acid bacteria; Sourdough

Indexed keywords

PHENOL DERIVATIVE; RNA 16S; BACTERIAL DNA;

ACIDIFICATION; ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIUM ISOLATE; BACTERIUM ISOLATION; CELL DENSITY; CONTROLLED STUDY; DOUGH; ENTEROBACTERIACEAE; ESCHERICHIA COLI; FLOUR; LACTOBACILLUS SAKEI; LACTOCOCCUS LACTIS; LEUCONOSTOC MESENTEROIDES; MICROBIAL CONSORTIUM; MICROBIAL DIVERSITY; NONHUMAN; PEDIOCOCCUS PENTOSACEUS; PLATE COUNT; PROTEIN DEGRADATION; PYROSEQUENCING; SOURDOUGH; VEGETATIVE PROPAGATION; VICIA FABA; WEISSELLA; YEAST CELL; BREAD; CLASSIFICATION; DNA SEQUENCE; FERMENTATION; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLUS; LEUCONOSTOC; MICROBIOLOGY; PEDIOCOCCUS; YEAST;

BREAD; DNA, BACTERIAL; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; LACTOBACILLUS; LEUCONOSTOC; MICROBIAL CONSORTIA; PEDIOCOCCUS; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; VICIA FABA; WEISSELLA; YEASTS;

EID: 85013824760     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2017.02.009     Document Type: Article

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