Interaction between lactic acid bacteria and yeasts in sour-dough using a rheofermentometer

Author:

Gobbetti M.,Corsetti A.,Rossi J.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology

Reference28 articles.

1. AkdoganH. & OzilgenM. 1992 Kinetics of microbial growth, gas production, and dough volume increase during leavening. Enzyme and Microbial Technology 14, 141?143.

2. BarberS., BaguenaR., Martinez-AnayaM.A. & TornerM.J. 1983 Microflora of the sour dough of wheat flour bread. I. Identification and functional properties of microorganisms of industrial sourdoughs. Revista de Agroquimica y Tecnologia de Alimentos 23, 552?562.

3. CorsettiA., GobbettiM. & RossiJ. 1994 Sourdough fermentation in presence of added soluble carbohydrates. Microbiologie?Aliments?Nutrition 12, 377?385.

4. DevoyodJ.J. & DesmazeaudM. 1971 Les associations microbiennes dans le fromage de Roquefort. III. Action des enterocoques et des levures fermentat le lactose vis-a-vis des lactobacilles. Le Lait 507, 399?415.

5. GalliA., FranzettiL. & FortinaM.G. 1988 Isolation and identification of sourdough microflora. Microbiologie?Aliments?Nutrition 6, 345?351.

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