Carbohydrate metabolic conversions to lactic acid and volatile derivatives, as influenced by Lactobacillus plantarum ATCC 8014 and Lactobacillus casei ATCC 393 efficiency during in vitro and sourdough fermentation

The use of sourdough returned to be popular due to its beneficial nutritional, sensorial properties and physical features. In this study, two types of experiments aimed to evaluate comparatively the efficiency of two Lactobacillus ( Lb. ) strains, Lactobacillus plantarum ATCC 8014 and Lactobacilus c...

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Veröffentlicht in:	European food research & technology 2013-11, Vol.237 (5), p.679-689
Hauptverfasser:	Paucean, Adriana, Vodnar, Dan-Cristian, Socaci, Sonia-Ancuta, Socaciu, Carmen
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetic acid Acids Agriculture Alcohol Analytical Chemistry Bacteria Biotechnology Bread Carbohydrates Carbonyl compounds Chemistry Chemistry and Materials Science Consumption Esters Experiments Fermentation Food products Food Science Forestry Glucose Lactobacillus casei Liquid chromatography Metabolism Metabolites Microbiota Microorganisms Original Paper Statistical analysis Sucrose Yeast Yeasts
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