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The role of interaction between yeasts and lactic acid bacteria in African fermented milks: a review

✍ Scribed by Judith A. Narvhus; Tendekayi Henry Gadaga

Book ID
114158924
Publisher
Elsevier Science
Year
2003
Tongue
English
Weight
242 KB
Volume
86
Category
Article
ISSN
0168-1605

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✍ M. Gobbetti; A. Corsetti; J. Rossi πŸ“‚ Article πŸ“… 1995 πŸ› Springer 🌐 English βš– 612 KB

## Rheofermentometer assays were used to characterize the leavening of sour-doughs produced using species of lactic acid bacteria (LAB) and yeasts, alone or in combination. Succharomyces cerevisiue 141 produced the most CO, and ethanol whereas S. exiguus Ml4 and Lactobacillus brevis subsp. Zindne