process for the manufacture of a sourdough bread using yeast and homo - and heterofermentative lactobaciller

• 1. 利用植物乳杆菌发酵酸面团生产酸面包的方法 [P] . 中国专利： CN102487972A . 2012-06-13
• 2. 以植物乳杆菌为发酵剂制备的乳酸菌发酵面团、馒头及其制备方法 [P] . 中国专利： CN103315015B . 2015.01.21
• 3. Process for preparing a sourdough with yeast and homo- and heterofermentative Lactobacilli [P] . 欧洲知识产权局专利： EP1258526B1 . 2006-08-02

  机译： 用酵母以及同发酵和异发酵乳酸菌制备酸面团的方法

• 4. Process for preparing a sourdough with yeast and homo- and heterofermentative Lactobacilli [P] . 欧洲知识产权局专利： EP1258526A1 . 2002-11-20

  机译： 用酵母以及同发酵和异发酵乳酸菌制备酸面团的方法

• 5. A METHOD FOR MANUFACTURING BREAD USING A NATURAL YEAST SOURDOUGH STARTER AND SALT FROM RICE YEAST AS A BAKING YEAST AND A BREAD MANUFACTURED BY THE SAME AS [P] . KR102284171B1 . 2021-08-02

  机译： 一种制造面包的方法，使用天然酵母酵母起动器和从米酵母作为烘焙酵母和用相同制造的面包制造

• 1. Equivalent System Mass of Producing Yeast and Flat Breads From Wheat Berries, a Comparison of Mill Type [C] . Michele H. Perchonok, Lisa J. Mauer, Kirby D. Hayes, International Conference on Environmental Systems . 2005
• 2. Alaska Sourdough: Bread, Beards and Yeast [D] . Dowds, Susannah T. 2017
• 3. Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical Microbiological and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread [O] . Pavlina Katsi, Ioanna S. Kosma, Sofia Michailidou, 2021
• 4. Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome [O] . Laatikainen, Reijo, Koskenpato, Jari, Hongisto, Sanna-Maria, 2017

• 1. Effect of Bacterial and Fungal Isolates on the whole Grain Millet Sourdough Breads [J] . Tchinmegni Felenou I ,Tchana Kwigwa Elisee . 生命科学（ISSN1934-7391） . 2019,第002期
• 2. The Citrate Metabolism in Homo-and Heterofermentative LAB:A Selective Means of Becoming Dominant over Other Microorganisms in Complex Ecosystems [J] . Gemelas Laetitia ,Degraeve Pascal ,Demarigny Yann . 食品与营养科学（英文） . 2014,第10期
• 3. Application of resistant starch in bread: processing, proximate composition and sensory quality of functional bread products from wheat flour and African locust bean i(Parkia biglobosa)/iflour [J] . Abdoulaye Sankhon ,Issoufou Amadou ,Wei-Rong Yao . 农业科学（英文） . 2013,第5期
• 4. Effects of Sourdough Addition on the Quality and Shelf Life of Chinese Steamed Bread [J] . CHEN Di ,WANG Jinshui ,JIA Feng . 粮油科技：英文版 . 2018,第2期
• 5. Effect of Using Sourdough on the Rheological Properties, Sensory and Shelf Life Stability of Loaf Bread [J] . Dlir Amin Sabir ,Pari Hama Sharef . 农业科学与技术：B . 2013,第004期
• 6. 面包酵母不加糖面团发酵力与麦芽糖发酵力的关系 [C] . 肖冬光 ,姜天笑 . 2007年全国发酵行业高峰论坛暨中国发酵工业协会2007年行业大会 . 2007
• 7. 蛋白质组学解析酸面团中植物乳杆菌和酿酒酵母的互作机制 [A] . 王伟 . 2020