Optimization of sourdough fermentation with Lactobacillus brevis and baker's yeast

Author:

Meignen B.,Onno B.,Gélinas P.,Infantes M.,Guilois S.,Cahagnier B.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference19 articles.

1. Identification of a growth stimulant for Lactobacillus sanfrancisco;Berg;Appl. Environ. Microbiol.,1981

2. Amino acid metabolism by yeasts and lactic acid bacteria during bread dough fermentation;Collar;J. Food Sci.,1992

3. Influence of yeast fermentation and baking on the content of free amino acids and primary amino groups and their effect on bread aroma stimuli;El Dash;Cereal Chem.,1970

4. The influence of fermentation on volatile compounds in French bread crumb;Frasse;Lebensm. -Wiss. u. -Technol.,1992

5. The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids;Gobbetti;World J. Microbiol. Biotechnol.,1994

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