Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality?

International Journal of Food Microbiology

Volumn 302, Issue , 2019, Pages 15-23

  Gänzle, Michael G ^a,b   Zheng, Jinshui ^c  

^a UNIVERSITY OF ALBERTA   (Canada)

^b HUBEI UNIVERSITY OF TECHNOLOGY   (China)

^c HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Bread leavening; Evolution; Lactobacillus; Microbiota; Sourdough

Indexed keywords

ACID; ARGININE; EXOPOLYSACCHARIDE; GLUTAMIC ACID; GLUTAMINE; GLYCOSIDASE;

ADAPTATION; ARTICLE; BACTERIAL GENOME; BACTERIAL GROWTH; BREAD; DOUGH; ECOLOGY; ECOSYSTEM; FERMENTATION; FOOD QUALITY; GENOME SIZE; HOST; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS SANFRANCISCENSIS; MICROBIAL DIVERSITY; NONHUMAN; SOURDOUGH; SPECIES; VERTEBRATE; FOOD CONTROL; FOOD GRAIN; LIFESTYLE; METABOLISM; MICROBIOLOGY; MICROFLORA; PHYSIOLOGY; STANDARDS; WHEAT;

BREAD; EDIBLE GRAIN; FERMENTATION; FOOD MICROBIOLOGY; LACTOBACILLUS; LIFE STYLE; MICROBIOTA; TRITICUM;

EID: 85053160565     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2018.08.019     Document Type: Article

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