Utilization of electron acceptors by lactobacilli isolated from sourdough
- 1 January 1995
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 201 (1) , 91-96
- https://doi.org/10.1007/bf01193208
Abstract
No abstract availableKeywords
This publication has 20 references indexed in Scilit:
- Utilization of electron acceptors by lactobacilli isolated from sourdoughZeitschrift für Lebensmittel-Untersuchung und Forschung, 1995
- Mechanism of maltose uptake and glucose excretion in Lactobacillus sanfranciscoJournal of Bacteriology, 1994
- Identification of Lactobacilli from Sourdough and Description of Lactobacillus pontis sp. nov.International Journal of Systematic and Evolutionary Microbiology, 1994
- Utilisation of maltose and glucose by lactobacilli isolated from sourdoughFEMS Microbiology Letters, 1993
- Evolution of biochemical and rheological characteristics and breadmaking quality during a multistage wheat sour dough processZeitschrift für Lebensmittel-Untersuchung und Forschung, 1991
- Validation of the Publication of New Names and New Combinations Previously Effectively Published Outside the IJSB: List No. 14International Journal of Systematic and Evolutionary Microbiology, 1984
- Veränderung der Malat- und Citratgehalte bei der Herstellung von SauerteigbrotenZeitschrift für Lebensmittel-Untersuchung und Forschung, 1982
- Die Mikroflora des SauerteigesZeitschrift für Lebensmittel-Untersuchung und Forschung, 1978
- Microorganisms of the San Francisco Sour Dough Bread ProcessApplied Microbiology, 1971
- The maltophosphorylase of beer lactobacilliBiochemical Journal, 1960