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 16S...

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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	De Vuyst, Luc, Schrijvers, Vincent, Paramithiotis, Spiros, Hoste, Bart, Vancanneyt, Marc, Swings, Jean, Kalantzopoulos, George, Tsakalidou, Effie, Messens, Winy
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 2002
Assuntos:	Food Microbiology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC134406/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/12450829/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.68.12.6059-6069.2002
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