Impact of process parameters on the sourdough microbiota, selection of suitable starter strains, and description of the novel yeast Cryptococcus thermophilus sp. nov.

Doctoral thesis English OPEN
Vogelmann, Stephanie Anke (2013)
  • Publisher: Fakultät Naturwissenschaften. Institut für Lebensmittelwissenschaft und Biotechnologie
  • Subject: Sauerteig | Mikroflora | Milchsäurebakterien | Hefen | Wettbewerbsfähigkeit | Pseudocerealien | glutenfreies Produkt | Fermentation | Ökologische Faktoren | Cryptococcus thermophilus | ecological factors | Sciences
    • ddc: ddc:500

The microbiota of a ripe sourdough consists of lactic acid bacteria (LAB), especially of the genus Lactobacillus, and yeasts. Their composition is influenced by the interplay of species or strains, the kind of substrate as well as the process parameters temperature, dou... View more
Share - Bookmark