Monitoring the Bacterial Population Dynamics in Sourdough Fermentation Processes by Using PCR-Denaturing Gradient Gel Electrophoresis

Four sourdoughs (A to D) were produced under practical conditions by using a starter mixture of three commercially available sourdough starters and a baker's yeast constitutively containing various species of lactic acid bacteria (LAB). The sourdoughs were continuously propagated until the comp...

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Detalhes bibliográficos
Main Authors: Meroth, Christiane B., Walter, Jens, Hertel, Christian, Brandt, Markus J., Hammes, Walter P.
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology 2003
Assuntos:
Food Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC152404/
https://ncbi.nlm.nih.gov/pubmed/12514030
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.69.1.475-482.2003
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