Population Dynamics and Metabolite Target Analysis of Lactic Acid Bacteria during Laboratory Fermentations of Wheat and Spelt Sourdoughs

Four laboratory sourdough fermentations, initiated with wheat or spelt flour and without the addition of a starter culture, were prepared over a period of 10 days with daily back-slopping. Samples taken at all refreshment steps were used for determination of the present microbiota. Furthermore, an e...

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Hauptverfasser: Van der Meulen, Roel, Scheirlinck, Ilse, Van Schoor, Ann, Huys, Geert, Vancanneyt, Marc, Vandamme, Peter, De Vuyst, Luc
Format: Artigo
Sprache:Inglês
Veröffentlicht: American Society for Microbiology 2007
Schlagworte:
Physiology and Biotechnology
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC1951026/
https://ncbi.nlm.nih.gov/pubmed/17557853
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00315-07
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