publication . Doctoral thesis . 2013

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

Vogelmann, Stephanie Anke;
Open Access English
  • Published: 01 Jan 2013
  • Publisher: Fakultät Naturwissenschaften. Institut für Lebensmittelwissenschaft und Biotechnologie
Abstract
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, dough yield, redox potential, refreshment time, and number of propagation steps (Hammes and Gänzle, 1997). As taste and quality of sourdough breads are mainly influenced by the fermentation microbiota, intense research has been focused on determination of sourdough associated species and search for new starter cultures. In recent years, economic competition pressure and new consumer demands have led ...
Subjects
free text keywords: Sauerteig, Mikroflora, Milchsäurebakterien, Hefen, Wettbewerbsfähigkeit, Pseudocerealien, glutenfreies Produkt, Fermentation, Ökologische Faktoren, Cryptococcus thermophilus, ecological factors, Sciences, ddc:500
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