Volatile compounds and lactic acid bacteria in spontaneous fermented sourdough

The aim of this study is to identify the predominating lactic acid bacteria (LAB) in a spontaneous fermented wheat sourdough. At the same time, an investigation towards volatile compounds that were produced was also carried out. Lactobacillus plantarum has been identified as the dominant species of...

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Bibliographic Details
Main Authors: Kam .W.Y, Wan Aida .W.M, Sahilah .A.M, Maskat .M.Y
Format: Article
Language:English
Published: Universiti Kebangsaan Malaysia 2011
Online Access:http://journalarticle.ukm.my/2463/
http://journalarticle.ukm.my/2463/
http://journalarticle.ukm.my/2463/1/08_W.Y._Kam.pdf

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