Utilisation of maltose and glucose by lactobacilli isolated from sourdough - Stolz, P. (Hohenheim Univ., Stuttgart (Germany). Inst. fuer Lebensmitteltechnologie); Boecker, G; Vogel, R.F; Hammes, W.P (FEMS microbiology letters, 1993)
Keywords: Biological and medical sciences; Biotechnology; carbohydrate metabolism; dough; DOUGHS; Ecology; FERMENTACION; FERMENTATION; Food industries; Food microbiology; Fundamental and applied biological sciences. Psychology; GLUCOSA; GLUCOSE; Glucose utilisation; LACTOBACILLUS; Lactobacillus sanfranciscensis; Lactobacillus sanfrancisco; MALTOSA; MALTOSE; Maltose metabolism; MASA DE PANADERIA; metabolites; PATE DE CUISSON; population ecology; Sourdough fermentation; starter cultures; Culture medium; Maltose phosphorylase; Microorganism growth; Enzyme; Paste; Lactobacillus sanfrancisco; Fermentation starter; Glucose; Maltose; Fermentation; Metabolism; Bacteria; Lactobacillaceae; Cereal; Isolate