The sourdough microflora: Interactions of lactic acid bacteria and yeasts

被引：346

作者：

Gobbetti, M ^{[1
]}

机构：

[1] Agr Fac Perugia, Inst Dairy Microbiol, I-06126 Perugia, Italy

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1998年 / 9卷 / 07期

关键词：

D O I：

10.1016/S0924-2244(98)00053-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Sourdough-bread is a traditional product with great potential. This can only be achieved if the interactions between the lactic acid bacteria and yeasts that populate the sourdough are understood. The trophic and non-trophic interactions between sourdough lactic acid bacteria and yeasts are reviewed with particular emphasis on the metabolism of the carbohydrates and nitrogen compounds, the production of CO2 and other volatile compounds, and antimicrobial activity. (C) 1998 Elsevier Science Ltd. All rights reserved.

引用

页码：267 / 274

页数：8

共 69 条

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