Persistence and β-glucan formation of beer-spoiling lactic acid bacteria in wheat and rye sourdoughs-Reference-Cited by-同舟云学术

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Persistence and β-glucan formation of beer-spoiling lactic acid bacteria in wheat and rye sourdoughs

Published:2020-10 Issue: Volume:91 Page:103539
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Bockwoldt Julia A.,Stahl Leonie,Ehrmann Matthias A.,Vogel Rudi F.,Jakob Frank

Funder

German Federation of Industrial Research Associations

Research Association of the German Food Industry

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference69 articles.

1. Impact of sourdough on the texture of bread;Arendt;Food Microbiol.,2007

2. Visualization of the Bacterial Polysaccharide Capsule, Bacterial Capsules;Bayer,1990

3. Consumption of both resistant starch and β-glucan improves postprandial plasma glucose and insulin in women;Behall;Diabetes Care,2006

4. Effect of β-glucan from oats and yeast on serum lipids;Bell;Crit. Rev. Food Sci. Nutr.,1999

5. Biodiversity of exopolysaccharides produced from sucrose by sourdough lactic acid bacteria;Bounaix;J. Agric. Food Chem.,2009

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4. The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review;Food Hydrocolloids;2023-02

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