Microbial Ecology and Process Technology of Sourdough Fermentation

Advances in Applied Microbiology

Volumn 100, Issue , 2017, Pages 49-160

  De Vuyst, Luc ^a   Van Kerrebroeck, Simon ^a   Leroy, Frédéric ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

Acetic acid bacteria; Backslopping; Bakery; Bread; Cereals; Fermentation; Flour; Lactic acid bacteria; Metabolism; Process technology; Pseudocereals; Region specificity; Source tracking; Sourdough; Starter cultures; Wheat; Yeasts

Indexed keywords

ACIDIFICATION; ARTICLE; ARTIFACT; BACTERIAL METABOLISM; BREAD; CANDIDA HUMILIS; CEREAL; DOUGH; FERMENTATION; FLOUR; LACTIC ACID BACTERIUM; LACTOBACILLUS SANFRANCISCENSIS; MICROBIAL GROWTH; MICROFLORA; NONHUMAN; PH; PROCESS TECHNOLOGY; SOURDOUGH; SPECIES DIVERSITY; STARTER CULTURE; TEMPERATURE; YEAST; ANALYSIS; FOOD HANDLING; GENETICS; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; WHEAT;

BREAD; FERMENTATION; FOOD HANDLING; LACTOBACILLUS; MICROBIOTA; TRITICUM; YEASTS;

EID: 85017450195     PISSN: 00652164     EISSN: None     Source Type: Book Series    
DOI: 10.1016/bs.aambs.2017.02.003     Document Type: Article

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