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Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions
(2014)This study aimed at investigating the proteomic adaptation of Lactobacillus plantarum strains. Cultivation of L. plantarum strains under food-like conditions (wheat flour hydrolyzed, whey milk, tomato juice) affected some ... -
Ecological parameters influencing microbial diversity and stability of traditional sourdough
(2014)The quality of some leavened, sourdough baked goods is not always consistent, unless a well propagated sourdough starter culture is used for the dough fermentation. Among the different types of sourdough used, the traditional ...