Lacticacidbacteria (LAB) are the dominant microorganisms in sourdoughs, and the rheology, flavour and nutritional properties of sourdough-based baked products greatly rely on the activity of LAB. The newer developments on the biochemistry and physiology of this group of bacteria are considered here, with particular emphasis on carbohydrate and nitrogen metabolism, responses to environmental stresses, production of anti-microbial compounds and nutritional implications.

Biochemistry and physiology of sourdough lactic acid bacteria

GOBBETTI, Marco;DE ANGELIS, MARIA;DI CAGNO, RAFFAELLA
2005

Abstract

Lacticacidbacteria (LAB) are the dominant microorganisms in sourdoughs, and the rheology, flavour and nutritional properties of sourdough-based baked products greatly rely on the activity of LAB. The newer developments on the biochemistry and physiology of this group of bacteria are considered here, with particular emphasis on carbohydrate and nitrogen metabolism, responses to environmental stresses, production of anti-microbial compounds and nutritional implications.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11586/15192
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