LACTIC ACID BACTERIA, METHOD FOR PRODUCING BREAD, BREAD DOUGH, AND LACTIC ACID BACTERIA FOR IMPROVED BREAD FLAVOR AND TEXTURE

• 1. 一种乳酸菌发酵的面包及乳酸菌面包的加工方法 [P] . 中国专利： CN111838261A . 2020-10-30
• 2. 冷冻麻糬面包面团专用粉、冷冻麻糬面包面团及麻糬面包的制作方法 [P] . 中国专利： CN108208068A . 2018-06-29
• 3. FROZEN DOUGH OF BREADS COMPRISING FERMENTATION PRODUCT OF GRAIN LACTIC ACID BACTERIA ADDED THERETO AND METHOD FOR PRODUCING BREADS USING FROZEN DOUGH OF BREADS COMPRISING FERMENTATION PRODUCT OF GRAIN LACTIC ACID BACTERIA ADDED THERETO [P] . 日本专利： JP2003079307A . 2003-03-18

  机译： 包含面包乳酸菌发酵产物的冷冻面团及其制作方法包含面包乳酸菌发酵产物的冷冻面团及其制作方法

• 4. Lactobacillus, method of producing bread, bread dough and lactic acid bacteria for improving bread flavor and texture [P] . 日本专利： JP6505929B1 . 2019-04-24

  机译： 乳杆菌，生产面包，面包面团和乳酸菌的方法，用于改善面包的风味和质地

• 5. LACTIC ACID BACTERIA, METHOD FOR PRODUCING BREAD, BREAD DOUGH AND BREAD [P] . 日本专利： JP2020022403A . 2020-02-13

  机译： 乳酸菌，生产面包，面包面团和面包的方法

• 1. Study on the Development of Lactic Acid Bacteria in Bread Dough Enriched with Zinc and Selenium [J] . Denka Zlateva, Dana Stefanova, Nadya Ninova-Nicolova 食品科学与工程：英文版 . 2017,第010期
• 2. Antioxidant Activities of Exopolysaccharides Produced by Lactic Acid Bacteria Isolated from Commercial Yoghurt Samples [J] . Aminat O. Adelekan, Taiwo O. Olurin, Abiola O. Ezeani 微生物学（英文） . 2020,第008期
• 3. Preservation of Raw Camel Milk by Lactoperoxidase System Using Hydrogen Peroxide Producing Lactic Acid Bacteria [J] . Dakalo Dashe, Egon Bech Hansen, Mohammed Yusuf Kurtu, 动物科学期刊（英文） . 2020,第003期
• 4. Comparison of the Functionality of Exopolysaccharides Produced by Sourdough Lactic Acid Bacteria in Bread and Steamed Bread [J] . Xu Dan, Hu Ying, Wu Fengfeng, Journal of Agricultural and Food Chemistry . 2020,第33期
• 5. Changes in carotenoids, phenolic acids and antioxidant capacity in bread wheat doughs fermented with different lactic acid bacteria strains [J] . Antognoni Fabiana, Mandrioli Roberto, Potente Giulia, Food Chemistry . 2019,第SEPa15期
• 6. Changes in carotenoids, phenolic acids and antioxidant capacity in bread wheat doughs fermented with different lactic acid bacteria strains [J] . Antognoni Fabiana, Mandrioli Roberto, Potente Giulia, Food Chemistry . 2019,第Sepa15期
• 7. EXPLOITATION OF THE METABOLIC POTENTIAL OF LACTIC ACID BACTERIA FOR IMPROVED QUALITY OF GLUTEN-FREE BREAD [C] . Michael G. Ganzle, Clarissa Schwab International Conference of Gluten-Free Cereal Products and Beverages . 2009
• 8. Metabolism of Lactic Acid Bacteria in Wheat Sourdough and Bread Quality. [D] . Zhang, Chonggang. 2011
• 9. Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads [O] . Nesli Sozer, Leena Melama, Selim Silbir, 2019
• 10. Impact of Sorghum and Nabag (iZiziphusspina-Christi/i) Pulp Fruit Lactic Acid Bacteria Sourdoughs on Fermentation Properties of Dough, Quality and Shelf Life of Wheat Bread [O] . Emad Mohamed Ali Karrar 2016

• 1. Isolation of lactic acid bacteria from sugar cane juice and production of lactic acid from selected improved strains [J] . Yoganand Sobrun ,Archana Bhaw-Luximon ,Dhanjay Jhurry . 生命科学与技术进展（英文） . 2012,第4期
• 2. Fermenting Saudi Wasted Dates by Using iLactobacillus casei/i(ATCC 393), iAcidophilus/i(CICC 6088) and the Mixed-Culture Bacteria to Produce Lactic Acid [J] . Mahmoud H. Bushara ,Fahad Alkoaik ,Ahmed Abasaeed . 应用科学（英文） . 2018,第4期
• 3. 酸面团与酸面包生产工艺的研究 [C] . Wang Gang ,王刚 ,Zhang Zi . ”食品工业新技术与新进展“学术研讨会暨2014年广东省食品学会年会 . 2014
• 4. 乳酸菌发酵影响燕麦酸面团面包烘焙特性的研究 [A] . 万晶晶 . 2011