Proteomics identifies the composition and manufacturing recipe of the 2500-year old sourdough bread from Subeixi cemetery in China
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- 作者：Anna Shevchenkoa ; 1 ; Yimin Yangb ; c ; 1 ; Andrea Knausta ; Henrik Thomasa ; Hongen Jiangb ; Enguo Lud ; Changsui Wangb ; cswang@ucas.ac.cn" class="auth_mail ; Andrej Shevchenkoa ; shevchenko@mpi-cbg.de" class="auth_mail
- 关键词：geLC&ndash ; MS/MS ; Ancient organic residues ; Ancient foods ; Cereals ; Fermentation ; Archeometry
- 刊名：Journal of Proteomics
- 出版年：13 June 2014
- 年：2014
- 卷：105
- 期：Complete
- 页码：363-371
- 全文大小：1046 K
文摘
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Proteomics analysis of 2500-year old starch food from Subeixi, China.
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The food was identified as a sourdough bread made from millet and barley.
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Sourdough was made by fermenting with baker's yeast and lactic acid bacteria.
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Subeixi inhabitants used broom corn (but not foxtail) millet.