The sourdough microflora: Interactions of lactic acid bacteria and yeasts

By Gobbetti M.  

Trends in Food Science and Technology, Vol. 9, Iss. 7, 1998-07 ,pp. : 267-274

Elsevier

Access to resources Recommend Favorite

The Sourdough Microflora. Cellular Localization and Characterization of Proteolytic Enzymes in Lactic Acid Bacteria

By Gobbetti M.   Smacchi E.   Fox P.   Stepaniak L.   Corsetti A.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 5, 1996-05 ,pp. : 561-569

Academic Press

Access to resources Recommend Favorite

Potential of Lactic Acid Bacteria to Inhibit Rope Spoilage in Wheat Sourdough Bread

By Katina K.   Sauri M.   Alakomi H.   Mattila-Sandholm T.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 35, Iss. 1, 2002-02 ,pp. : 38-45

Academic Press

Access to resources Recommend Favorite

Partial Characterization of Nine Bacteriocins Produced by Lactic Acid Bacteria Isolated from Cold-Smoked Salmon with Activity against Listeria monocytogenes

By Tome Elisabetta  

Food Biotechnology, Vol. 23, Iss. 1, 2009-01 ,pp. : 50-73

Taylor & Francis Ltd

Access to resources Recommend Favorite

Antimicrobial Action of Hydrolyzed Chitosan against Spoilage Yeasts and Lactic Acid Bacteria of Fermented Vegetables

By Savard Tony   Beaulieu Carole   Boucher Isabelle   Champagne Claude P.  

Journal of Food Protection, Vol. 65, Iss. 5, 2002-05 ,pp. : 828-833

International Association for Food Protection

Access to resources Recommend Favorite