Yüklüyor......
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...
Kaydedildi:
| Asıl Yazarlar: | , , , , |
|---|---|
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
American Society for Microbiology
2003
|
| Konular: | |
| Online Erişim: | 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 |
| Etiketler: |
Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
|