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Identification of lactic acid bacteria and yeasts,and characterization of food components of sourdoughs used in Japanese bakeries |
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| Authors: | Akihito Fujimoto Keisuke Ito Noriko Narushima Takahisa Miyamoto |
| Affiliation: | 1. New Product Development Laboratory, Research & Development Division, MC Food Specialties Inc., 4041 Ami, Ami-machi, Inashiki-gun, Ibaraki 300-0398, Japan;2. Laboratory of Food Hygienic Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-8581, Japan |
| Abstract: | |
| Keywords: | Lactobacillales Lactic acid Sourdough Bakery |
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