Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients-Reference-Cited by-同舟云学术

Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients

Published:2021-09-15 Issue: Volume: Page:1-33
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

De Vuyst Luc¹^ORCID,Comasio Andrea¹,Kerrebroeck Simon Van¹

Affiliation:

1. Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Brussels, Belgium

Funder

Research Council of the Vrije Universiteit Brussel

Hercules Foundation

Flanders’ FOOD

Agency Flanders Innovation and Entrepreneurship

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1976100

Reference327 articles.

1. LACTIC ACID BACTERIA AND YEAST DIVERSITIES IN SPONTANEOUSLY FERMENTED MILLET SOURDOUGHS

2. Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria

3. Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough

4. Evaluation of sourdoughs for the production of bread using spontaneous fermentation technique

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