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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Veröffentlicht in:	Appl Environ Microbiol
Hauptverfasser:	De Vuyst, Luc, Schrijvers, Vincent, Paramithiotis, Spiros, Hoste, Bart, Vancanneyt, Marc, Swings, Jean, Kalantzopoulos, George, Tsakalidou, Effie, Messens, Winy
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	American Society for Microbiology (ASM) 2002
Schlagworte:	Food Microbiology
Online-Zugang:	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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