Microorganisms from sourdough
作者： Jürgen Mayer
DOI:
关键词: Biology 、 Animal feed 、 Bacteria 、 Biotechnology 、 Food science 、 Lactobacillus 、 Human food 、 Microorganism 、 Cosmetics 、 Food supplement
摘要: The invention relates to novel Lactobacillus strains isolated from sourdough. Also encompassed is a composition comprising at least one of said with optionally additional other microorganisms such as bacteria and/or yeasts. further the use or compositions for manufacture human food products and supplement animal feed products. Another aspect in veterinary medicine cosmetics.
lens.org 参考文章(3)
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M. De Angelis, R. Di Cagno, G. Gallo, M. Curci, S. Siragusa, C. Crecchio, E. Parente, M. Gobbetti, Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs. International Journal of Food Microbiology. ,vol. 114, pp. 69- 82 ,(2007) , 10.1016/J.IJFOODMICRO.2006.10.036
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