Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing

International Journal of Food Microbiology

Volumn 302, Issue , 2019, Pages 24-34

  Rizzello, Carlo G ^a   Coda, Rossana ^b   Wang, Yaqin ^b   Verni, Michela ^a   Kajala, Ilkka ^c   Katina, Kati ^b   Laitila, Arja ^c  

^a UNIVERSITY OF BARI   (Italy)

^b UNIVERSITY OF HELSINKI   (Finland)

^c VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Dextrans; Faba bean fermentation; Lactic acid bacteria

Indexed keywords

AMINO ACID; DEXTRAN; EXOPOLYSACCHARIDE; MANNITOL; OLIGOSACCHARIDE; PHENOL DERIVATIVE; PHYTIC ACID; RAFFINOSE; SUCROSE;

ADAPTATION; ANTIOXIDANT ACTIVITY; ARTICLE; CELL DENSITY; CONTROLLED STUDY; DOUGH; FERMENTATION; FOOD INDUSTRY; LACTIC ACID BACTERIUM; LEUCONOSTOC; LEUCONOSTOC KIMCHII; NONHUMAN; PEDIOCOCCUS PENTOSACEUS; PROTEIN DEGRADATION; VICIA FABA; VISCOSITY; WEISSELLA; WEISSELLA CIBARIA; WEISSELLA CONFUSA; FLOUR; FOOD CONTROL; FOOD HANDLING; ISOLATION AND PURIFICATION; LACTOBACILLALES; METABOLISM; MICROBIOLOGY;

DEXTRANS; FERMENTATION; FLOUR; FOOD HANDLING; FOOD MICROBIOLOGY; LACTOBACILLALES; LEUCONOSTOC; PEDIOCOCCUS PENTOSACEUS; PHYTIC ACID; SUCROSE; VICIA FABA; VISCOSITY; WEISSELLA;

EID: 85054075223     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2018.08.014     Document Type: Article

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