Search results for " Leuconostoc citreum"

showing 1 items of 1 documents

Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production

2016

Abstract Four obligate heterofermentative lactic acid bacteria (LAB) strains (Weissella cibaria PON10030 and PON10032 and Leuconostoc citreum PON 10079 and PON10080) were tested as single strain starters, mono-species dual strain starters, and multiple strain starter for the preparation and propagation of sourdoughs for the production of a typical bread at industrial level. The kinetics of pH and TTA during the daily sourdough refreshments indicated a correct acidification process for all trials. The concentration of lactic and acetic acid increased consistently during fermentation. The resulting molar ratios between these two organic acids in the experimental trials were lower than those o…

Industrial application Leuconostoc citreum Sourdough Starter culture Typical bread Weissella cibaria0301 basic medicineFlour030106 microbiologyBiologymedicine.disease_causeMicrobiologySingle strainIndustrial Microbiology03 medical and health scienceschemistry.chemical_compoundAcetic acid0404 agricultural biotechnologyStarterLeuconostoc citreumIndustrial application Leuconostoc citreum Sourdough Starter culture Typical bread Weissella cibariamedicineLactic AcidFood scienceWeissella cibariaAcetic AcidPolymorphism Geneticdigestive oral and skin physiologyfood and beveragesBread04 agricultural and veterinary sciencesSettore AGR/15 - Scienze E Tecnologie AlimentariHydrogen-Ion Concentrationbiology.organism_classification040401 food scienceLactic acidchemistryWeissellaFermentationFood MicrobiologyFermentationLeuconostocBacteriaFood ScienceSettore AGR/16 - Microbiologia Agraria
researchProduct