CINECA IRIS Institutional Research Information System
IRIS è la soluzione IT che facilita la raccolta e la gestione dei dati relativi alle attività e ai prodotti della ricerca. Fornisce a ricercatori, amministratori e valutatori gli strumenti per monitorare i risultati della ricerca, aumentarne la visibilità e allocare in modo efficace le risorse disponibili.
EnglishLacticacidbacteria (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.
Scheda prodotto non validato
Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo
| Titolo: | Biochemistry and physiology of sourdough lactic acid bacteria | |
| Autori: | ||
| Data di pubblicazione: | 2005 | |
| Rivista: | ||
| 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. | |
| Handle: | http://hdl.handle.net/11586/15192 | |
| Appare nelle tipologie: | 1.1 Articolo in rivista |
File in questo prodotto:
Copyright © 2022