Taxonomic Structure and Stability of the Bacterial Community in Belgian Sourdough Ecosystems as Assessed by Culture and Population Fingerprinting

A total of 39 traditional sourdoughs were sampled at 11 bakeries located throughout Belgium which were visited twice with a 1-year interval. The taxonomic structure and stability of the bacterial communities occurring in these traditional sourdoughs were assessed using both culture-dependent and cul...

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Bibliografiska uppgifter
Huvudupphovsmän: Scheirlinck, Ilse, Van der Meulen, Roel, Van Schoor, Ann, Vancanneyt, Marc, De Vuyst, Luc, Vandamme, Peter, Huys, Geert
Materialtyp: Artigo
Språk:Inglês
Publicerad: American Society for Microbiology (ASM) 2008
Ämnen:
Food Microbiology
Länkar:https://ncbi.nlm.nih.gov/pmc/articles/PMC2293155/
https://ncbi.nlm.nih.gov/pubmed/18310426
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02771-07
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