Characterization of lactic acid bacteria isolated from wheat bran sourdough

F. Manini, M.C. Casiraghi (Corresponding Author), K. Poutanen, M. Brasca, D. Erba, C. Plumed-Ferrer

Research output: Contribution to journalArticleScientificpeer-review

42 Citations (Scopus)

Abstract

U Dept. of Food, Environmental and Nutritional Science, University of Milan, Milan, Italy K University of Eastern Finland, Institute of Public Health and Clinical Nutrition, Kuopio, Finland U Institute of Sciences of Food Production, Italian National Research Council, Milan, Italy
Original languageEnglish
Pages (from-to)275-283
JournalLWT - Food Science and Technology
Volume66
DOIs
Publication statusPublished - 2016
MoE publication typeA1 Journal article-refereed

Fingerprint

sourdough
Dietary Fiber
wheat bran
Finland
Italy
lactic acid bacteria
Lactic Acid
Nutritional Sciences
Bacteria
clinical nutrition
Food Technology
Ecology
food production
public health
Public Health
Food

Keywords

  • lactic acid bacteria
  • probiotic
  • starter cultures
  • wheat bran sourdough

Cite this

Manini, F. ; Casiraghi, M.C. ; Poutanen, K. ; Brasca, M. ; Erba, D. ; Plumed-Ferrer, C. / Characterization of lactic acid bacteria isolated from wheat bran sourdough. In: LWT - Food Science and Technology. 2016 ; Vol. 66. pp. 275-283.
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Characterization of lactic acid bacteria isolated from wheat bran sourdough. / Manini, F.; Casiraghi, M.C. (Corresponding Author); Poutanen, K.; Brasca, M.; Erba, D.; Plumed-Ferrer, C.

In: LWT - Food Science and Technology, Vol. 66, 2016, p. 275-283.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Characterization of lactic acid bacteria isolated from wheat bran sourdough

AU - Manini, F.

AU - Casiraghi, M.C.

AU - Poutanen, K.

AU - Brasca, M.

AU - Erba, D.

AU - Plumed-Ferrer, C.

PY - 2016

Y1 - 2016

N2 - U Dept. of Food, Environmental and Nutritional Science, University of Milan, Milan, Italy K University of Eastern Finland, Institute of Public Health and Clinical Nutrition, Kuopio, Finland U Institute of Sciences of Food Production, Italian National Research Council, Milan, Italy

AB - U Dept. of Food, Environmental and Nutritional Science, University of Milan, Milan, Italy K University of Eastern Finland, Institute of Public Health and Clinical Nutrition, Kuopio, Finland U Institute of Sciences of Food Production, Italian National Research Council, Milan, Italy

KW - lactic acid bacteria

KW - probiotic

KW - starter cultures

KW - wheat bran sourdough

U2 - 10.1016/j.lwt.2015.10.045

DO - 10.1016/j.lwt.2015.10.045

M3 - Article

VL - 66

SP - 275

EP - 283

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

ER -