Identification of Lactic Acid Bacteria from Spontaneous Rye Sourdough and Determination of Their Functional Characteristics

Ispirli H., Demirbaş F., Yüzer M. O., Dertli E.

Food Biotechnology, cilt.32, sa.3, ss.222-235, 2018 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 32 Sayı: 3
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1080/08905436.2018.1507913
  • Dergi Adı: Food Biotechnology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.222-235
  • Anahtar Kelimeler: Rye sourdough, lactic acid bacteria, exopolysaccharide production, antifungal activity, fermentation processing, LACTOBACILLUS-PLANTARUM, WEISSELLA-CIBARIA, WHEAT-FLOUR, EXOPOLYSACCHARIDES, FERMENTATION, STRAIN, PURIFICATION, DYNAMICS, STARTERS
  • Yıldız Teknik Üniversitesi Adresli: Evet