| dc.contributor.author |
Paramithiotis, S |
en |
| dc.contributor.author |
Tsiasiotou, S |
en |
| dc.contributor.author |
Drosinos, EH |
en |
| dc.date.accessioned |
2014-06-06T06:50:07Z |
|
| dc.date.available |
2014-06-06T06:50:07Z |
|
| dc.date.issued |
2010 |
en |
| dc.identifier.issn |
14382377 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1007/s00217-010-1345-0 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/4967 |
|
| dc.subject |
Identification |
en |
| dc.subject |
Lactic acid bacteria |
en |
| dc.subject |
Sourdough |
en |
| dc.subject |
Technological properties |
en |
| dc.subject |
Yeast |
en |
| dc.subject.other |
Antimicrobial compounds |
en |
| dc.subject.other |
Comparative studies |
en |
| dc.subject.other |
Identification |
en |
| dc.subject.other |
Lactic acid bacteria |
en |
| dc.subject.other |
Lactobacillus sanfranciscensis |
en |
| dc.subject.other |
Lipolytic |
en |
| dc.subject.other |
Microbiotas |
en |
| dc.subject.other |
Pediococcus pentosaceus |
en |
| dc.subject.other |
Proteolytic activities |
en |
| dc.subject.other |
Saccharomyces cerevisiae |
en |
| dc.subject.other |
Sourdough |
en |
| dc.subject.other |
Technological properties |
en |
| dc.subject.other |
Torulaspora delbrueckii |
en |
| dc.subject.other |
Bacteriology |
en |
| dc.subject.other |
Body fluids |
en |
| dc.subject.other |
Lactic acid |
en |
| dc.subject.other |
Yeast |
en |
| dc.subject.other |
Organic acids |
en |
| dc.subject.other |
Bacteria (microorganisms) |
en |
| dc.subject.other |
Lactobacillus |
en |
| dc.subject.other |
Lactobacillus sanfranciscensis |
en |
| dc.subject.other |
Pediococcus |
en |
| dc.subject.other |
Pediococcus pentosaceus |
en |
| dc.subject.other |
Saccharomyces cerevisiae |
en |
| dc.subject.other |
Torulaspora |
en |
| dc.subject.other |
Torulaspora delbrueckii |
en |
| dc.subject.other |
Triticum aestivum |
en |
| dc.title |
Comparative study of spontaneously fermented sourdoughs originating from two regions of Greece: Peloponnesus and Thessaly |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1007/s00217-010-1345-0 |
en |
| heal.publicationDate |
2010 |
en |
| heal.abstract |
A total of 167 yeast and 136 lactic acid bacteria strains were isolated from spontaneously fermented wheat sourdoughs from two regions of Greece, namely Thessaly and Peloponnesus. Identification of the isolates exhibited dominance of Torulaspora delbrueckii with sporadic presence of Saccharomyces cerevisiae and, regarding the lactic acid bacteria, dominance of Lactobacillus sanfranciscensis in the sourdoughs from Thessaly and Lb. plantarum subsp. plantarum in the sourdoughs from Peloponnesus. The latter was accompanied by Pediococcus pentosaceus as secondary microbiota. None of the above mentioned strains exhibited amylolytic, lipolytic or proteolytic activities, and none of the lactic acid bacteria strains produced antimicrobial compounds. © 2010 Springer-Verlag. |
en |
| heal.journalName |
European Food Research and Technology |
en |
| dc.identifier.issue |
6 |
en |
| dc.identifier.volume |
231 |
en |
| dc.identifier.doi |
10.1007/s00217-010-1345-0 |
en |
| dc.identifier.spage |
883 |
en |
| dc.identifier.epage |
890 |
en |