The Biodiversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs Is Reflected in Both Composition and Metabolite Formation

Lactic acid bacteria (LAB) were isolated from Greek traditional wheat sourdoughs manufactured without the addition of baker's yeast. Application of sodium dodecyl sulfate-polyacrylamide gel electrophoresis of total cell protein, randomly amplified polymorphic DNA-PCR, DNA-DNA hybridization, and...

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Main Authors: De Vuyst, Luc, Schrijvers, Vincent, Paramithiotis, Spiros, Hoste, Bart, Vancanneyt, Marc, Swings, Jean, Kalantzopoulos, George, Tsakalidou, Effie, Messens, Winy
Format: Artigo
Jezik:Inglês
Izdano: American Society for Microbiology 2002
Teme:
Food Microbiology
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC134406/
https://ncbi.nlm.nih.gov/pubmed/12450829
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.68.12.6059-6069.2002
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