Characterization of lactic acid bacteria isolated from wheat bran sourdough

F. Manini; M.C. Casiraghi; Kaisa Poutanen; M. Brasca; D. Erba; C. Plumed-Ferrer

doi:10.1016/j.lwt.2015.10.045

Characterization of lactic acid bacteria isolated from wheat bran sourdough

F. Manini
, M.C. Casiraghi^*
, Kaisa Poutanen
, M. Brasca
, D. Erba
, C. Plumed-Ferrer

^*Corresponding author for this work

Research output: Contribution to journal › Article › Scientific › peer-review

138 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 language	English
Pages (from-to)	275-283
Journal	LWT - Food Science and Technology
Volume	66
DOIs	https://doi.org/10.1016/j.lwt.2015.10.045
Publication status	Published - 2016
MoE publication type	A1 Journal article-refereed

Keywords

lactic acid bacteria
probiotic
starter cultures
wheat bran sourdough

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10.1016/j.lwt.2015.10.045

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@article{6d3c325db0bc4dd185de805963308a2e,

title = "Characterization of lactic acid bacteria isolated from wheat bran sourdough",

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",

keywords = "lactic acid bacteria, probiotic, starter cultures, wheat bran sourdough",

author = "F. Manini and M.C. Casiraghi and Kaisa Poutanen and M. Brasca and D. Erba and C. Plumed-Ferrer",

year = "2016",

doi = "10.1016/j.lwt.2015.10.045",

language = "English",

volume = "66",

pages = "275--283",

journal = "LWT - Food Science and Technology",

issn = "0023-6438",

publisher = "Elsevier",

}

TY - JOUR

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

AU - Manini, F.

AU - Casiraghi, M.C.

AU - Poutanen, Kaisa

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

SN - 0023-6438

VL - 66

SP - 275

EP - 283

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

ER -

Characterization of lactic acid bacteria isolated from wheat bran sourdough

Abstract

Keywords

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