Lactobacilli in sourdough fermentation

By A. Corsetti, L. Settanni. 2007

493 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/18ef93c883e618f57098e3761656266d37ff02a5

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Koichi Watanabe
2. J. Tamang
3. W. Holzapfel
4. M. Gänzle
5. H. Salovaara

In Nutrition and Dietetics

1. Koichi Watanabe
2. J. Tamang
3. W. Holzapfel
4. M. Gänzle
5. H. Salovaara

Citations in the corpus

• Review: Diversity of Microorganisms in Global Fermented Foods and Beverages (2016, background): “Cereal fermentation is mainly represented by species of LAB and yeasts (Corsetti and Settanni, 2007).”
• Production of organic acids by Lactobacillus strains in three different media (2009, background): “154 MRS, 2142 MRS) the acetic acid was more effective in smaller concentrations, than the lactic acid; however, it is not strange since of the two acids, acetic acid is more inhibitory than lactic acid [20, 46 ].”
• Sourdough Technology—A Traditional Way for Wholesome Foods: A Review (2011, background): “The ratio between lactic acid and acetic acid is an important factor affecting the aroma of the final bread (Corsetti and Settanni 2007), and it is influenced by the fermenting microorganism, the fermentation temperature, and the type of flour (Hansen and Schieberle 2005).”