5 oct 2020 · acid bacteria and alcoholic yeasts of the sourdough and then also the acid and acetic acid) and higher concentration of ethanol (Figure 3)
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Factors Affecting Organic Acid Productionby Sourdough
quently less than 5 acetic acid was produced In the natural environment, the sourdough bacteria, tentatively identified as lactobacilli, coexist witha yeast,
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considered to be bread of a richer flavour due to bacterial souring of the sponge and occasionally acetic acid bacteria (Plessas, Pherson, Bekatou, Nigam
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Sourdough is a mixture of flour and water fermented by lactic acid bacteria (LAB); The lactic acid and acetic acid were quantified by enzymatic analysis UV
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5 oct 2020 · acid bacteria and alcoholic yeasts of the sourdough and then also the acid and acetic acid) and higher concentration of ethanol (Figure 3)
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Uniterms: Sourdough Bread Lactic acid bacteria Yeast Linear regression O fermento hexose and lactic acid, acetic acid, ethanol and CO2 and pentoses to
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Keywords: Lactic acid bacteria; lactobacillus; sourdough; spontaneous fermentation; volatile acids and acetic acids), 4 esters (Butyl formate, aldehyde
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