Literature DB >> 1874683

Yeast spoilage of bakery products and ingredients.

J D Legan1, P A Voysey.   

Abstract

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Year:  1991        PMID： 1874683     DOI： 10.1111/j.1365-2672.1991.tb02950.x

Source DB:  PubMed          Journal:  J Appl Bacteriol        ISSN： 0021-8847


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  5 in total

1.  Combined effects of pH and sugar on growth rate of Zygosaccharomyces rouxii, a bakery product spoilage yeast.

Authors:  J M Membré; M Kubaczka; C Chéné
Journal:  Appl Environ Microbiol       Date:  1999-11       Impact factor: 4.792

2.  Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B.

Authors:  P Lavermicocca; F Valerio; A Evidente; S Lazzaroni; A Corsetti; M Gobbetti
Journal:  Appl Environ Microbiol       Date:  2000-09       Impact factor: 4.792

Review 3.  A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies.

Authors:  Mizanur Rahman; Raihanul Islam; Shariful Hasan; Wahidu Zzaman; Md Rahmatuzzaman Rana; Shafi Ahmed; Mukta Roy; Asm Sayem; Abdul Matin; António Raposo; Renata Puppin Zandonadi; Raquel Braz Assunção Botelho; Atiqur Rahman Sunny
Journal:  Foods       Date:  2022-01-24

4.  Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non-Saccharomyces Yeasts.

Authors:  Niina Kelanne; Baoru Yang; Laura Liljenbäck; Oskar Laaksonen
Journal:  J Agric Food Chem       Date:  2020-09-01       Impact factor: 5.279

5.  Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread.

Authors:  Pavlina Katsi; Ioanna S Kosma; Sofia Michailidou; Anagnostis Argiriou; Anastasia V Badeka; Michael G Kontominas
Journal:  Foods       Date:  2021-03-17
  5 in total

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