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- 1Lactobacillus buchneri
- 1Lactobacillus diolivorans
- 1Lactobacillus reuteri
- 1Lactobacillus sanfranciscensis
Study on metabolism of lactic acid bacteria in wheat sourdough can improve bread quality such as bread flavour, texture and shelf life. This dissertation focused on several metabolic pathways in Lactobacillus strains on both biochemical and genetic level to fulfill three objectives. The first...