The impact of lactic acid bacteria on sourdough fermentation
نویسندگان
چکیده
منابع مشابه
Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation.
Fifteen sourdoughs produced in western Sicily (southern Italy) were analysed by classical methods for their chemico-physical characteristics and the levels of lactic acid bacteria (LAB). pH and total titratable acidity (TTA) were mostly in the range commonly reported for similar products produced in Italy, but the fermentation quotient (FQ) of the majority of samples was above 4.0, due to the l...
متن کاملLactic acid bacteria in sourdough fermentation; a safe approach for food preservation
Bacterial starters have been developed for various fermented cereal products to improve their sensory and technological qualities. The earliest production of fermented foods was based on spontaneous fermentation due to the development of the microflora naturally present in the raw material. The quality of the end product was dependent on the microbial load and spectrum of the raw material. The ...
متن کاملBiochemistry and physiology of sourdough lactic acid bacteria
physiology of sourdough lactic acid bacteria M. Gobbetti*, M. De Angelis, A. Corsetti and R. Di Cagno & Dipartimento di Protezione delle Piante e Microbiologia Applicata, Via G. Amendola 165/a, University of Bari, 70126 Bari, Italy (Tel./fax: C39 80 5442949; e-mail: [email protected]) Istituto di Scienze delle Produzioni Alimentari, CNR, Viale Einaudi 51, 70125 Bari, Italy Dipartimento di S...
متن کاملSourdough lactic acid bacteria as antifungal and mycotoxin-controlling agents
Sourdough starter cultures are rich sources of endogenous lactic acid bacteria. The extended shelf lives of sourdough breads are attributed to a large array of organic acids and low-molecular-weight metabolites produced during the fermentation process. Different species belonging to the lactic acid bacteria group of microorganisms, mainly Lactobacillus and Leuconostoc, are increasingly gaining ...
متن کاملEffects of Lactic Acid Bacteria Inoculated Fermentation on Pickled Cucumbers
The aim of this study was to determine the effects of Lactic Acid Bacteria (LAB) fermentation on the texture and organic acid of pickled cucumbers. Texture and sensory evaluation as well as a microscopic observation were performed to study the textural differences among fresh cucumber, Spontaneous fermentation (SF) cucumber and LAB Inoculating Fermentation (LABIF) cucumber. Accumulation of seve...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Hemijska industrija
سال: 2005
ISSN: 0367-598X,2217-7426
DOI: 10.2298/hemind0510235s