Biochemistry and physiology of sourdough lactic acid bacteria

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 her...

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Bibliographic Details
Published in:Trends in food science & technology 2005, Vol.16 (1), p.57-69
Main Authors: Gobbetti, M., De Angelis, M., Corsetti, A., Di Cagno, R.
Format: Article
Language:English
Subjects:
biochemical mechanisms
Biological and medical sciences
breadmaking quality
carbohydrate metabolism
dough development
fermentation
flavor
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
lactic acid bacteria
nitrogen metabolism
nutritive value
rheological properties
sourdough
starter cultures
stress tolerance
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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.
ISSN:0924-2244
1879-3053
DOI:10.1016/j.tifs.2004.02.013