Associated cultures of lactic acid bacteria and yeast as starters in gluten-free baker's leavens
1993
Wlodarczyk, M. | Jezynska, B. | Warzywoda, A. (Technical University, Lodz (Poland). Inst. of Fermentation Technology and Microbiology)
An attempt has been undertaken to determining physiological activity of an associated population of lactic bacteria: Lactobacillus brevis, L. plantarum, L. sanfrancisco and yeast Saccharomyces cerevisiae in gluten free media. It has been found that in all stages of the three-phase fermentation of dough, the coexistence of the lactic bacteria and yeast used is of the symbiotic character
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书目信息
Polish Journal of Food and Nutrition Sciences (Poland) | formely Acta Alimentaria Polonica
卷
2
期
1
ISSN
1230-0322
页码
pp. 83-91
其它主题
Levaduras de panaderia; Productos de panaderia; Bacterias acidolacticas; Aliment de regime; Bacterie lactique; Alimentos dieteticos
语言
英语
注释
Summary (Pl)
4 fig., 2 tables; 16 bibliography
类型
Summary
1994-08-15
AGRIS AP