Search
Skip to Search Results- 1Bread leavening
- 1Evolution
- 1Genome analysis
- 1Lactobacillus
- 1Lactobacillus reuteri
- 1Lactobacillus spicheri
-
Biochemical analysis of respiratory metabolism in the heterofermentative Lactobacillus spicheri and Lactobacillus reuteri
Download2015-01-01
Ianniello, Rocco G., Zheng, Jinshui, Zotta, Teresa, Ricciardi, Annamaria, Gänzle, Michael G.
Aims: This study evaluated the aerobic and respiratory metabolism in Lactobacillus reuteri and Lactobacillus spicheri, two heterofermentative species used in sourdough fermentation. Methods and Results: In silico genome analysis, production of metabolites and gene expression of pyruvate oxidase,...
-
Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality?
Download2018-01-01
Gänzle, Michael G., Zheng, Jinshui
Sourdough is used in production of (steamed) bread as leavening agent (type I sourdoughs) or as baking improver to enhance flavour, texture, and shelf life of bread (type II sourdoughs). The long-term propagation of sourdoughs eliminates dispersal limitation and consistently leads to sourdough...