Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt

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To access the full text documents, please follow this link: http://hdl.handle.net/2117/27975

dc.contributor	Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.contributor	Universitat Politècnica de Catalunya. Departament d'Enginyeria Química
dc.contributor	Universitat Politècnica de Catalunya. Departament de Matemàtica Aplicada III
dc.contributor	Universitat Politècnica de Catalunya. PSEP - Polimers Sintètics: Estructura i Propietats. Polimers Biodegradables.
dc.contributor	Universitat Politècnica de Catalunya. SC-SIMBIO - Sistemes complexos. Simulació discreta de materials i de sistemes biològics
dc.contributor.author	Gordún Quiles, Elena
dc.contributor.author	Valle Mendoza, Luis Javier del
dc.contributor.author	Ginovart Gisbert, Marta
dc.contributor.author	Carbó Moliner, Rosa
dc.date	2014
dc.identifier.citation	Gordun, E. [et al.]. Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt. "Food science and technology international", 2014.
dc.identifier.citation	1082-0132
dc.identifier.citation	10.1177/1082013214543033
dc.identifier.uri	http://hdl.handle.net/2117/27975
dc.language.iso	eng
dc.relation	http://fst.sagepub.com/content/early/2014/07/08/1082013214543033?papetoc
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights	info:eu-repo/semantics/openAccess
dc.rights	http://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subject	Àrees temàtiques de la UPC::Enginyeria agroalimentària::Ciències de la terra i de la vida::Microbiologia
dc.subject	Yeasts--physiology
dc.subject	Sourdough
dc.subject	grape
dc.subject	ingredients
dc.subject	lactic acid bacteria
dc.subject	yeast
dc.subject	Aliments -- Microbiologia
dc.title	Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	info:eu-repo/semantics/article
dc.description.abstract	The microbiological culture-dependent characterization and physicochemical characteristics of laboratory sourdough prepared with grape (GS) were evaluated and compared with apple (AS) and yogurt (YS), which are the usual Spanish sourdough ingredients. Ripe GS took longer than AS and YS to reach the appropriate acidity and achieved lower values of lactic acid

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