Microbiota succession and metabolite changes during the traditional sourdough fermentation of Chinese steamed bread

This study was conducted to evaluate the changes in microbial communities and metabolites during the Chinese traditional sourdough fermentation. A gradual decrease in pH values was observed throughout the fermentation process. A considerable increase in LAB and yeasts counts was noticed during the p...

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מידע ביבליוגרפי

Principais autores:	Guohua Zhang, Weizhen Zhang, Faizan A. Sadiq, Sakandar Hafiz Arbab, Guoqing He
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	Taylor & Francis Group 2019-01-01
סדרה:	CyTA - Journal of Food
נושאים:	microorganisms sourdough amino acids lactobacillus sanfranciscensis saccharomyces cerevisiae
גישה מקוונת:	http://dx.doi.org/10.1080/19476337.2019.1569166
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