Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 16, Issue 1-3, Pages 57-69Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2004.02.013
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Lactic acid bacteria (LAB) are the dominant microorganisms in sourdoughs, and the rheology, flavour and nutritional properties of sourdough-based baked products greatly rely on the activity of LAB. The newer developments on the biochemistry and physiology of this group of bacteria are considered here, with particular emphasis on carbohydrate and nitrogen metabolism, responses to environmental stresses, production of anti-microbial compounds and nutritional implications.
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