Identification of lactic acid bacteria and yeasts from traditional sourdoughs and sourdough production by enrichment
The subject of this study was to investigate lactic acid bacteria (LAB) and yeasts microbiota of traditional sourdough (n = 36) and to indicate characteristics of enriched sourdough that is produced from combinations of isolates. A total of 60 LAB and 40 yeasts were identified from sourdough by matr...
Gorde:
| Egile Nagusiak: | , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Czech Academy of Agricultural Sciences
2021-08-01
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| Saila: | Czech Journal of Food Sciences |
| Gaiak: | |
| Sarrera elektronikoa: | https://cjfs.agriculturejournals.cz/artkey/cjf-202104-0008_identification-of-lactic-acid-bacteria-and-yeasts-from-traditional-sourdoughs-and-sourdough-production-by-enric.php |
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