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 compositi...

Полное описание

Библиографические подробности

Опубликовано в::	Appl Environ Microbiol
Главные авторы:	Meroth, Christiane B., Walter, Jens, Hertel, Christian, Brandt, Markus J., Hammes, Walter P.
Формат:	Artigo
Язык:	Inglês
Опубликовано:	American Society for Microbiology (ASM) 2003
Предметы:	Food Microbiology
Online-ссылка:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC152404/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/12514030/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.69.1.475-482.2003
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