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

Author:

Gänzle Michael G.ORCID,Zheng Jinshui

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference119 articles.

1. Conversion of ginsenosides by Lactobacillus plantarum studied by liquid chromatography coupled to quadrupole trap mass spectrometry;Bai;Food Res. Int.,2015

2. Neue Erkenntnisse zum Ökosystem Sauerteig und zur Physiologie der sauerteigtypischen Stämme Lactobacillus sanfrancisco und Lactobacillus pontis;Böcker;Getreide Mehl Brot,1995

3. Insect frass in stored cereal products as a potential source of Lactobacillus sanfranciscensis for sourdough ecosystem;Boiocchi;J. Appl. Microbiol.,2017

4. Sourdough products for convenient use in baking;Brandt;Food Microbiol.,2007

5. Effects of process parameters on growth and metabolism of Lactobacillus sanfranciscensis and Candida humilis during rye sourdough fermentation;Brandt;Eur. Food Res. Int.,2004

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