Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
YIN Yan-li, WANG Jin-shui, YANG Sen, JIA Feng. Sourdough microbiota and metabolic reactions in the fermention[J]. Science and Technology of Food Industry, 2014, (19): 368-372. DOI: 10.13386/j.issn1002-0306.2014.19.072
Citation: YIN Yan-li, WANG Jin-shui, YANG Sen, JIA Feng. Sourdough microbiota and metabolic reactions in the fermention[J]. Science and Technology of Food Industry, 2014, (19): 368-372. DOI: 10.13386/j.issn1002-0306.2014.19.072
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Sourdough microbiota and metabolic reactions in the fermention

    Abstract
  • Sourdough plays a key role in the fermentation of leavened flour foods.Sourdough microbiota, metabolic change of lactic acid bacteria ( LAB) in the fermentation, metabolisms of carbohydrates and nitrogen compounds, change in exopolysaccharides and volatile compounds were reviewed in the present paper. It is expected to propose the comprehensive applications of sourdough in the future.
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