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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.
Biochemistry and physiology of sourdough lactic acid bacteria / GOBBETTI M; M. DE ANGELIS; A. CORSETTI; R. DI CAGNO. - In: TRENDS IN FOOD SCIENCE & TECHNOLOGY. - ISSN 0924-2244. - 16(2005), pp. 57-69.
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| Titolo: | Biochemistry and physiology of sourdough lactic acid bacteria |
| Autori: | |
| Data di pubblicazione: | 2005 |
| Rivista: | |
| Citazione: | Biochemistry and physiology of sourdough lactic acid bacteria / GOBBETTI M; M. DE ANGELIS; A. CORSETTI; R. DI CAGNO. - In: TRENDS IN FOOD SCIENCE & TECHNOLOGY. - ISSN 0924-2244. - 16(2005), pp. 57-69. |
| 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 |
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