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The Sourdough Microflora. Characterization of Hetero- and Homofermentative Lactic Acid Bacteria, Yeasts and Their Interactions on the Basis of the Volatile Compounds Produced

โœ Scribed by P. Damiani; M. Gobbetti; L. Cossignani; A. Corsetti; M.S. Simonetti; J. Rossi

Book ID
115609999
Publisher
Elsevier Science
Year
1996
Tongue
English
Weight
121 KB
Volume
29
Category
Article
ISSN
1096-1127

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๐Ÿ“œ SIMILAR VOLUMES

The sourdough microflora. Interactions b
The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids
โœ M. Gobbetti; A. Corsetti; J. Rossi ๐Ÿ“‚ Article ๐Ÿ“… 1994 ๐Ÿ› Springer ๐ŸŒ English โš– 428 KB

Co-culture of Lactobacillus brevis subsp, lindneri or L. plantarum with Saccharomyces cerevisiae or S. exiguus from sourdough did not modify the yield of the yeasts but gave higher growth rates and final yields of both lactic acid bacteria (LAB) than in their respective mono-cultures. Co-cultures of