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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Main Authors: Van der Meulen, Roel, Scheirlinck, Ilse, Van Schoor, Ann, Huys, Geert, Vancanneyt, Marc, Vandamme, Peter, De Vuyst, Luc
Format: Artigo
Jezik:Inglês
Izdano: American Society for Microbiology 2007
Teme:
Physiology and Biotechnology
Online dostop: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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