Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: A review

被引：129

作者：

Gobbetti, M

Corsetti, A

机构：

[1] Institute of Dairy Microbiology, Agriculture Faculty of Perugia, Perugia

来源：

FOOD MICROBIOLOGY | 1997年 / 14卷 / 02期

关键词：

WHEAT-FLOUR BREAD; SOUR-DOUGH; AMINO-ACID; ELECTRON-ACCEPTORS; STARTER CULTURES; FLAVOR COMPOUNDS; MIXED-CULTURE; SP-NOV; YEASTS; FERMENTATION;

D O I：

10.1006/fmic.1996.0083

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Sourdough may be considered a traditional product with a great future. Studies on the sourdough microflora have recently been improved. In this paper, research on Lactobacillus sanfrancisco, a key sourdough lactic acid bacterium, is reviewed. The physiology, trophic relationships with sourdough related organisms and the genetics are considered in order to explain and improve the biotechnological performances of Lb. sanfrancisco. (C) 1997 Academic Press Limited.

引用

页码：175 / 187

页数：13

共 106 条

[1] KINETICS OF MICROBIAL-GROWTH, GAS-PRODUCTION, AND DOUGH VOLUME INCREASE DURING LEAVENING [J].