Reference Number: 30
Year: 2005
Link: Link to original paper
Lactic Acid Bacteria: Heterofermentative | Homofermentative | Prevalence
Yeast: Species
Summary
Summary
Lactic acid bacteria (LAB) are the dominant microorganisms in sourdoughs, and the rheology, flavour and nutritional properties of sourdough-based baked products greatly rely on the activity of LAB. The newer developments on the biochemistry and physiology of this group of bacteria are considered here, with particular emphasis on carbohydrate and nitrogen metabolism, responses to environmental stresses, production of anti-microbial compounds and nutritional implications.