References
- Corsetti, A., Gobbetti, M., Balestrieri, F., Paoletti, F., Russi, L. and Rossi, J. : Sourdough lactic acid bacteria effects on bread firmness and staling. J. Food Sci., 63(2), 347-351 (1998a) https://doi.org/10.1111/j.1365-2621.1998.tb15739.x
- Hammes, W. P. and Ganzle, M. G. : Sourdough breads and related products. In: Woods, B. J. B. (Ed), Microbiology of Fermented Foods, vol. l. Blackie Academic and Professional, London, 199-216 (1998)
- Vogel, R. F., Knorr, R., Muller, M. R. A., Steudel, U., Ganzle, M. G. and Ehrmann, M. : Non-dairy lactic fermentations: the cereal world. Antonie Van Leeuwenhoek, 79, 403-411 (1999)
- Corsetti, A., Gobbetti, M., Rossi, J. and Damiani, P. : Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CBl. Appl. Microbiol. Biotechnol., 50, 253-256 (1998b) https://doi.org/10.1007/s002530051285
-
Chamberlain, N., Collins, T. H. and McDermott, E. E. :
$\alpha$ -amylase and bread properties. J. Food Tech., 16, 127-152(1981) https://doi.org/10.1111/j.1365-2621.1981.tb01004.x - Kline, L. and Sugiharha, T. F. : Microorganism of the Sanfrancisco sourdough process. Ⅱ. Isolation and characterization of underscribed bacterial species responcible for the souring activity. Appl. Microbial., 1 459-465 (1971)
- Sugiharha, T. F. and Kline, L. and McCready, L. B. : Nature of the Sanfrancisco sourdough French bread process. Ⅱ. Microbiological aspects. Bakers Digest, 44, 51-57(1970)
- Sugiharha, T. F. and Kline, L. L Microorganism of the Sanfrancisco sourdough process. I. Yeast responsible for the leavening action. Appl. Microbiol., 21, 456-458 (1971)
- Sugiharha, T. F. : Microbiology of the soda cracker process. Ⅰ. Isolation and identification of microflora. J. Food Protection., 41, 977-979(1978) https://doi.org/10.4315/0362-028X-41.12.977
- Martinez-amaya, Pitarch, B., Bayarri, P. and Benedito de barber, C. : Microflora of the sourdoughs of wheat flour bread. X. interactions between yeast and lactic acid bacteria in wheat doughs and their effects on bread quality. Cereal Chem., 67, 85-91 (1990)
- Galal, A. M., Johnson, J. A. and Varriano-Marston, E. : Lactic acid volatile(C2-C5) organic acids of Sanfrancisco sourdough french bread. Cereal Chem., 55. 461-468(1977)
- Kline, L. and Sugihara, T. F. : Microorganism of the Sanfrancisco sour dough process. Ⅱ. Isolatiobn and characterization of underscribed bacterial species responsible for the souring activity. Appl. Microbial., 1, 459(1971)
- 장준영, 안재범 : 빵의 품질에 미치는 유산균의 영향, 한국식품영양학회지, 9(4), 509 (1996)
- Lonner, L. and Preve-Akesson, K. : Effects of lactic acid bacteria on the properties of sourdough bread, Food Microbial., 6, 19 (1989) https://doi.org/10.1016/S0740-0020(89)80034-6
- Neubauer, H., Glaasker, E., Hammes, W. P., Poolman, B. and Konings, W. N. : Mechanism of maltose uptake and glucose excretion in Lactobacillus sanfranciscensis. J. Bacteriol., 176, 3007-3012 (1994) https://doi.org/10.1128/jb.176.10.3007-3012.1994
- Hansen, A., Lund, B. and Lewis, M. J. : Flavour production and acidification of sourdoughs in relation to starter culture and fermentation temperature. Lebensm. Wiss. u. Technol 22, 145-149 (1989)