Lactobacilli in sourdough fermentation
Keywords: نان خمیر ترش; Antimicrobial substances; Healthy aspects; Lactobacillus; Microbial monitoring; Nutritional quality; Sourdough
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Making bread with sourdough improves iron bioavailability from reconstituted fortified wheat flour in mice
Keywords: نان خمیر ترش; Sourdough; Iron; Bioavailability; Phytic acids
Interactions between Saccharomyces cerevisiae and lactic acid bacteria in sourdough
Keywords: نان خمیر ترش; Sourdough; Lactic acid bacteria; Saccharomyces; Weissella; Lactobacillus; Enterococcus; Interactions
Molecular characterization of lactic acid bacteria from sourdough breads produced in Sardinia (Italy) and multivariate statistical analyses of results
Keywords: نان خمیر ترش; RAPD; 16S rDNA; Sourdough; Typical bread; Lactic acid bacteria; Multivariate statistical analysis; Multidimensional scaling/bootstrapping
Isolating lactic starter cultures with antimicrobial activity for sourdough processes
Keywords: نان خمیر ترش; Antimicrobial activity; Lactic acid bacteria; Sourdough; Starter
Sugars relevant for sourdough fermentation stimulate growth of and bacteriocin production by Lactobacillus amylovorus DCE 471
Keywords: نان خمیر ترش; Bacteriocin; Lactobacillus; Sourdough; Sugars; Fermentation;
Study of the behaviour of Lactobacillus plantarum and Leuconostoc starters during a complete wheat sourdough breadmaking process
Keywords: نان خمیر ترش; Sourdough; Fermentative end-products; Flour soluble carbohydrates; Lactobacillus plantarum; Leuconostoc sp.
Effects of sourdough and enzymes on staling of high-fibre wheat bread
Keywords: نان خمیر ترش; Bran; Sourdough; Enzymes; High-fibre baking; Shelf-life
Optimization of sourdough process for improved sensory profile and texture of wheat bread
Keywords: نان خمیر ترش; Sourdough; Flavour; Texture; Optimization; Sensory profile
Application of selected starter cultures for the production of wheat sourdough bread using a traditional three-stage procedure
Keywords: نان خمیر ترش; Sourdough; Breadmaking; Saccharomyces cerevisiae; Lactic acid bacteria
Sourdough bread production with lactobacilli and S. cerevisiae isolated from sourdoughs
Keywords: نان خمیر ترش; Sourdough; Lactic acid bacteria; Yeasts; Bread making;
Partial purification and characterization of an X-prolyl dipeptidyl aminopeptidase from Lactobacillus sanfranciscensis CB1
Keywords: نان خمیر ترش; Lb. sanfranciscensis; Sourdough; X-prolyl dipeptidyl aminopeptidase;
Carbon dioxide stimulates the production of amylovorin L by Lactobacillus amylovorus DCE 471, while enhanced aeration causes biphasic kinetics of growth and bacteriocin production
Keywords: نان خمیر ترش; Lactobacillus amylovorus DCE 471; Sourdough; Aeration; Carbon dioxide;