Impact of pH on succession of sourdough lactic acid bacteria communities and their fermentation properties-Reference-Cited by-同舟云学术

Impact of pH on succession of sourdough lactic acid bacteria communities and their fermentation properties

Published:2020 Issue:3 Volume:39 Page:152-159
ISSN:2186-3342
Container-title:Bioscience of Microbiota, Food and Health
language:en
Short-container-title:

Author:

OSHIRO Mugihito¹²,TANAKA Masaru¹,ZENDO Takeshi¹,NAKAYAMA Jiro¹

Affiliation:

1. Laboratory of Microbial Technology, Division of Systems Bioengineering, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan

2. Central Laboratory of Yamazaki Baking Company Limited, 3-23-27 Ichikawa, Ichikawa City, Chiba 272-8581, Japan

Publisher

BMFH Press

Subject

Gastroenterology,Applied Microbiology and Biotechnology,Immunology,Microbiology,Food Science

Link

https://www.jstage.jst.go.jp/article/bmfh/39/3/39_2019-038/_pdf

Reference39 articles.

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2. 2. Gänzle M, Ripari V. 2016. Composition and function of sourdough microbiota: from ecological theory to bread quality. Int J Food Microbiol 239: 19–25.

3. 3. Gänzle MG. 2014. Enzymatic and bacterial conversions during sourdough fermentation. Food Microbiol 37: 2–10.

4. 4. Oshiro M, Momoda R, Tanaka M, Zendo T, Nakayama J. 2019. Dense tracking of the dynamics of the microbial community and chemicals constituents in spontaneous wheat sourdough during two months of backslopping. J Biosci Bioeng 128: 170–176.

5. 5. Huys G, Daniel HM, De Vuyst L. 2013. Taxonomy and diversity of sourdough yeasts and lactic acid bacteria. In Handbook on Sourdough Biotechnology. Gobbetti M, Gänzle M (eds), Springer, New York, pp. 105–154.

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