Physiology and Biochemistry of Sourdough Lactic Acid Bacteria and Their impact on Bread Quality
Michael G. Gänzle, Marco Gobbetti
Topics & Concepts
Lactic acidFermentationFood scienceBiologyBacteriaFermentation in food processingLeavening agentLactococcusLactobacillaceaeLeuconostocLactobacillusFlavorLactococcus lactisGeneticsMicrobial Metabolites in Food BiotechnologyFood composition and propertiesProbiotics and Fermented Foods