Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions

Author:

Harth Henning1,Van Kerrebroeck Simon1,De Vuyst Luc1ORCID

Affiliation:

1. Research Group of Industrial Microbiology and Food Biotechnology; Faculty of Sciences and Bioengineering Sciences; Vrije Universiteit Brussel; Brussels Belgium

Funder

Vrije Universiteit Brussel

Hercules Foundation

Flanders' FOOD (projects INNOCEREAL and INNOCEREAL II)

Publisher

Wiley

Subject

Food Science

Reference80 articles.

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

2. Cereal grains for the food and beverage industries

3. A review on the microbiology of indigenous fermented foods and beverages of Ethiopia;Ashenafi;Ethiopian Journal of Biological Sciences,2006

4. Microbiology of wheat and flour milling in Australia;Berghofer;International Journal of Food Microbiology,2003

5. Insect frass in stored cereal products as a potential source of Lactobacillus sanfranciscensis for sourdough ecosystem;Boiocchi;Journal of Applied Microbiology,2017

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