Lactobacilli in sourdough fermentation

被引：328

作者：

Corsetti, Aldo ^{[1
]}

Settanni, Luca ^{[1
]}

机构：

[1] Univ Teramo, Dipartimento Sci Alimenti, Sez Microbiol Agroalimentare & Ambientale, I-64023 Mosciano Sant Angelo, TE, Italy

来源：

FOOD RESEARCH INTERNATIONAL | 2007年 / 40卷 / 05期

关键词：

antimicrobial substances; healthy aspects; Lactobacillus; microbial monitoring; nutritional quality; sourdough;

D O I：

10.1016/j.foodres.2006.11.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Sourdough technology is widely used; it is employed in bread making and for the production of cakes. Sourdough is characterized by a complex microbial ecosystem, mainly represented by lactic acid bacteria and yeasts, whose fermentation confers to the resulting bread its characteristic features such as palatability and high sensory quality. Investigation of the microbial composition of sourdough is relevant in order to determine the potential activities of sourdough microorganisms. This review focuses on the role of the most important group of sourdough fermenting bacteria that consists of lactobacilli; species that belong to the Lactobacillus genus are the main responsible of flavor development, improvement of nutritional quality as well as stability over consecutive refreshments of sourdough. Lactobacilli also establish some durable microbial associations. An overview of the tools for monitoring predominant species is also reported. (C) 2006 Elsevier Ltd. All rights reserved.

引用

页码：539 / 558

页数：20

共 240 条

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