Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products-Reference-Cited by-同舟云学术

Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products

Published:2014-04 Issue: Volume:38 Page:26-35
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Perricone Marianne,Bevilacqua Antonio,Corbo Maria Rosaria,Sinigaglia Milena

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference38 articles.

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3. Selection of yeasts as starter cultures for table olives;Bevilacqua;Journal of Food Science,2013

4. Selection of yeasts as starter cultures for table olives: a step-by-step procedure;Bevilacqua;Frontiers in Microbiology,2012

5. Technological and spoiling characteristics of the yeast microflora isolated from Bella Di Cerignola table olives;Bevilacqua;International Journal of Food Science and Technology,2009

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