Biochemistry and physiology of sourdough lactic acid bacteria

Lactic acid bacteria (LAB) are the dominant microorganisms in sourdoughs, and the rheology, flavour and nutritional properties of sourdough-based baked products greatly rely on the activity of LAB. The newer developments on the biochemistry and physiology of this group of bacteria are considered her...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Trends in food science & technology 2005, Vol.16 (1), p.57-69
Hauptverfasser:	Gobbetti, M., De Angelis, M., Corsetti, A., Di Cagno, R.
Format:	Artikel
Sprache:	eng
Schlagworte:	biochemical mechanisms Biological and medical sciences breadmaking quality carbohydrate metabolism dough development fermentation flavor Food industries Food microbiology Fundamental and applied biological sciences. Psychology lactic acid bacteria nitrogen metabolism nutritive value rheological properties sourdough starter cultures stress tolerance
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	Lactic acid bacteria (LAB) are the dominant microorganisms in sourdoughs, and the rheology, flavour and nutritional properties of sourdough-based baked products greatly rely on the activity of LAB. The newer developments on the biochemistry and physiology of this group of bacteria are considered here, with particular emphasis on carbohydrate and nitrogen metabolism, responses to environmental stresses, production of anti-microbial compounds and nutritional implications.
ISSN:	0924-2244 1879-3053
DOI:	10.1016/j.tifs.2004.02.013