Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry.

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作者： Vesna,Milanović ^[1] ; Andrea,Osimani ^[1] ; Cristiana,Garofalo ^[1] ; Luca,Belleggia ^[1] ; Antonietta,Maoloni ^[1] ; Federica,Cardinali ^[1] ; Massimo,Mozzon ^[1] ; Roberta,Foligni ^[1] ; Lucia,Aquilanti ^[1] ; Francesca,Clementi ^[1]

作者单位： Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Ancona, Italy. ^[1]

主题词 6-植酸酶(6-Phytase);面包(Bread);发酵(Fermentation);面粉(Flour);食品微生物学(Food Microbiology);基因, 细菌(Genes, Bacterial);大麦属(Hordeum);工业(Industry);乳杆菌目(Lactobacillales);分子量(Molecular Weight);单糖类(Monosaccharides);多糖类, 细菌(Polysaccharides, Bacterial);RNA, 核糖体, 16S(RNA, Ribosomal, 16S);种特异性(Species Specificity);β葡聚糖类(beta-Glucans)

DOI 10.1371/journal.pone.0236190

PMID 32702068

发布时间 2020-09-22

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PloS one

2020年15卷7期

e0236190页

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Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry.

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Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry.

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