Influence of Geographical Origin and Flour Type on Diversity of Lactic Acid Bacteria in Traditional Belgian Sourdoughs

A culture-based approach was used to investigate the diversity of lactic acid bacteria (LAB) in Belgian traditional sourdoughs and to assess the influence of flour type, bakery environment, geographical origin, and technological characteristics on the taxonomic composition of these LAB communities....

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Hlavní autoři: Scheirlinck, Ilse, Van der Meulen, Roel, Van Schoor, Ann, Vancanneyt, Marc, De Vuyst, Luc, Vandamme, Peter, Huys, Geert
Médium: Artigo
Jazyk:Inglês
Vydáno: American Society for Microbiology (ASM) 2007
Témata:
Physiology and Biotechnology
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC2075033/
https://ncbi.nlm.nih.gov/pubmed/17675431
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00894-07
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