Article ID Journal Published Year Pages File Type
9903927 Trends in Food Science & Technology 2005 13 Pages PDF
Abstract
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.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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