Non-dairy lactic fermentations:: the cereal world

被引：165

作者：

Vogel, RF ^{[1
]}

Knorr, R ^{[1
]}

Müller, MRA ^{[1
]}

Steudel, U ^{[1
]}

Gänzle, MG ^{[1
]}

Ehrmann, MA ^{[1
]}

机构：

[1] Tech Univ Munich, Lehrstuhl Tech Mikrobiol, D-85350 Freising Weihenstephan, Germany

来源：

ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY | 1999年 / 76卷 / 1-4期

关键词：

cereal fermentation; genetics; Lactobacillus sanfranciscensis; metabolism; sourdough;

D O I：

10.1023/A:1002089515177

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

Sourdough is the foremost cereal fermentation performed in a variety of technologies with almost any cereal. The lactobacilli studied most intensely include Lactobacillus sanfranciscensis, L. reuteri and L. pontis isolated from traditional and modern rye and wheat fermentations. Molecular biology tools are available for their rapid identification and monitoring throughout a process. The currently available insight on their metabolism can be used to explain their prevalence in this environment and their interactions. Key genes of the sugar degradation pathway were cloned and characterised from L. sanfranciscensis. In addition some strains were found to have special properties including the production of antagonistic compounds or the adhesion to human intestinal cells.

引用

页码：403 / 411

页数：9

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