Works matching DE "SOURDOUGH starter"

Results: 8

Sourdoughs as a source of lactic acid bacteria and yeasts with technological characteristics useful for improved bakery products.

Published in:

European Food Research & Technology, 2018, v. 244, n. 10, p. 1873, doi. 10.1007/s00217-018-3100-x

By:

Martorana, Alessandra;
Giuffrè, Angelo Maria;
Capocasale, Marco;
Zappia, Clotilde;
Sidari, Rossana

Publication type:

Article

Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours.

Published in:

Scientific Reports, 2020, v. 10, n. 1, p. 1, doi. 10.1038/s41598-020-69774-6

By:

Palla, Michela;
Blandino, Massimo;
Grassi, Arianna;
Giordano, Debora;
Sgherri, Cristina;
Quartacci, Mike Frank;
Reyneri, Amedeo;
Agnolucci, Monica;
Giovannetti, Manuela

Publication type:

Article

Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species.

Published in:

Journal of Applied Microbiology, 2013, v. 114, n. 2, p. 404, doi. 10.1111/jam.12045

By:

Viiard, E.;
Mihhalevski, A.;
Rühka, T.;
Paalme, T.;
Sarand, I.

Publication type:

Article

Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statistics.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 9, p. 1772, doi. 10.1002/jsfa.6490

By:

Corbo, Maria Rosaria;
Bevilacqua, Antonio;
Campaniello, Daniela;
Speranza, Barbara;
Sinigaglia, Milena

Publication type:

Article

Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields.

Published in:

Polish Journal of Food & Nutrition Sciences, 2016, v. 66, n. 2, p. 99, doi. 10.1515/pjfns-2015-0041

By:

Yağmur, Gülten;
Tanguler, Hasan;
Leventdurur, Sezgi;
Elmacı, Simel Bağder;
Turhan, Emel Ünal;
Francesca, Nicola;
Settanni, Luca;
Moschetti, Giancarlo;
Erten, Hüseyin

Publication type:

Article

Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs.

Published in:

Journal of Applied Microbiology, 2016, v. 120, n. 5, p. 1289, doi. 10.1111/jam.13104

By:

Ruiz Rodríguez, L.;
Vera Pingitore, E.;
Rollan, G.;
Cocconcelli, P. S.;
Fontana, C.;
Saavedra, L.;
Vignolo, G.;
Hebert, E. M.

Publication type:

Article

PROBIOTIC POTENTIAL OF LACTIC ACID BACTERIA (LAB) ISOLATED FROM WHOLEGRAIN MILLET SOURDOUGHS.

Published in:

Annals: Food Science & Technology, 2016, v. 17, n. 2, p. 458

By:

Adisa, Abosede Margaret;
Ifesan, Beatrice Olawunmi T.

Publication type:

Article

Production of Microbial Exopolysaccharides in Rye Sourdough.

Published in:

Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2010, v. 67, n. 2, p. 452, doi. 10.15835/buasvmcn-agr:5199

By:

Vasilean, Ina;
Neagu, Corina;
Aprodu, Iuliana;
Banu, Iuliana

Publication type:

Article