Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification

International Journal of Food Microbiology

Volumn 279, Issue , 2018, Pages 14-25

  Nionelli, Luana ^a   Montemurro, Marco ^a   Pontonio, Erica ^a   Verni, Michela ^a   Gobbetti, Marco ^b   Rizzello, Carlo Giuseppe ^a  

^a UNIVERSITY OF BARI   (Italy)

^b FREE UNIVERSITY OF BOZEN BOLZANO   (Italy)

Author keywords

Bread; Hemp flour; Lactic acid bacteria; Sourdough

Indexed keywords

GENOMIC DNA; PHYTIC ACID; RNA 16S; SAPONIN; TANNIN DERIVATIVE; CANNABIS; LACTIC ACID; PROANTHOCYANIDIN;

AEROBIC BACTERIUM; ARTICLE; BACTERIUM ISOLATION; BREAD; CANNABIS SATIVA; CELL DENSITY; COLONY FORMING UNIT; DOUGH; ENZYME ACTIVITY; FERMENTATION; FORTIFIED FOOD; GLYCEMIC INDEX; IN VITRO STUDY; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES; NONHUMAN; PEDIOCOCCUS ACIDILACTICI; RANDOM AMPLIFIED POLYMORPHIC DNA; SACCHAROMYCES CEREVISIAE; WHEAT; BIOREACTOR; DRIED YEAST; FERMENTED PRODUCT; FLOUR; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; PHYSIOLOGY;

BIOREACTORS; BREAD; CANNABIS; FERMENTATION; FERMENTED FOODS; FLOUR; LACTIC ACID; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES; PEDIOCOCCUS ACIDILACTICI; PHYTIC ACID; PROANTHOCYANIDINS; SACCHAROMYCES CEREVISIAE; SAPONINS; TRITICUM; YEAST, DRIED;

EID: 85046160906     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2018.04.036     Document Type: Article

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