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, vol.32, no.3, pp.222-235, 2018 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 32 Issue: 3
  • Publication Date: 2018
  • Doi Number: 10.1080/08905436.2018.1507913
  • Journal Name: Food Biotechnology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.222-235
  • Keywords: Rye sourdough, lactic acid bacteria, exopolysaccharide production, antifungal activity, fermentation processing, LACTOBACILLUS-PLANTARUM, WEISSELLA-CIBARIA, WHEAT-FLOUR, EXOPOLYSACCHARIDES, FERMENTATION, STRAIN, PURIFICATION, DYNAMICS, STARTERS
  • Yıldız Technical University Affiliated: Yes