Biodiversity of Exopolysaccharides Produced from Sucrose by Sourdough Lactic Acid Bacteria-Reference-Cited by-同舟云学术

Biodiversity of Exopolysaccharides Produced from Sucrose by Sourdough Lactic Acid Bacteria

Published:2009-10-22 Issue:22 Volume:57 Page:10889-10897
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bounaix Marie-Sophie¹,Gabriel Valérie¹,Morel Sandrine²,Robert Hervé¹,Rabier Philippe¹,Remaud-Siméon Magali²,Gabriel Bruno¹,Fontagné-Faucher Catherine¹

Affiliation:

1. Laboratoire de Biologie appliquée à l'Agroalimentaire et à l’Environnement, Institut Universitaire de Technologie-Université Paul Sabatier, 24 rue d'Embaquès, F-32000 Auch, France

2. Université de Toulouse, INSA, UPS, INP, LISBP, 135 Avenue de Rangueil, F-31077 Toulouse, France, CNRS, UMR5504, INRA, UMR792 Ingénierie des Systèmes Biologiques et des Procédés, F-31400 Toulouse, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf902068t

Reference35 articles.

1. A Review of the Application of Sourdough Technology to Wheat Breads

2. Sourdough breads and related products

3. The sourdough microflora: biodiversity and metabolic interactions

4. Lactobacilli in sourdough fermentation

5. Biochemistry and physiology of sourdough lactic acid bacteria

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