Use of physiological and transcriptome analysis to infer the interactions between Saccharomyces cerevisiae and Lactobacillus sanfranciscensis isolated from Chinese traditional sourdoughs
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109268
Abstract: Abstract This study aimed to explore the interaction between Saccharomyces cerevisiae and Lactobacillus sanfranciscensis during sourdough fermentation based on metabolic characteristics and transcriptional changes in pure and mixed cultures. Dough was prepared by using these… read more here.
Keywords: cerevisiae lactobacillus; saccharomyces cerevisiae; lactobacillus sanfranciscensis; cerevisiae ... See more keywords
Prevalence, Genetic Diversity, and Technological Functions of the Lactobacillus sanfranciscensis in Sourdough: A Review.
Sign Up to like & getrecommendations! Published in 2019 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.12459
Abstract: The use of sourdough as a leavening agent in bread making is a very old method that can be traced back to ancient times. Sourdoughs harbor a complex microbiota that is affected by multiple factors including factors… read more here.
Keywords: genetic diversity; lactobacillus sanfranciscensis; prevalence genetic; sanfranciscensis ... See more keywords