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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Bibliografiska uppgifter

I publikationen:	Appl Environ Microbiol
Huvudupphov:	De Vuyst, Luc, Schrijvers, Vincent, Paramithiotis, Spiros, Hoste, Bart, Vancanneyt, Marc, Swings, Jean, Kalantzopoulos, George, Tsakalidou, Effie, Messens, Winy
Materialtyp:	Artigo
Språk:	Inglês
Utgiven:	American Society for Microbiology (ASM) 2002
Ämnen:	Food Microbiology
Länkar:	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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