Taxonomic Structure and Monitoring of the Dominant Population of Lactic Acid Bacteria during Wheat Flour Sourdough Type I Propagation Using Lactobacillus sanfranciscensis Starters

The structure and stability of the dominant lactic acid bacterium population were assessed during wheat flour sourdough type I propagation by using singly nine strains of Lactobacillus sanfranciscensis. Under back-slopping propagation with wheat flour type 0 F114, cell numbers of presumptive lactic...

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Autori principali: Siragusa, Sonya, Di Cagno, Raffaella, Ercolini, Danilo, Minervini, Fabio, Gobbetti, Marco, De Angelis, Maria
Natura: Artigo
Lingua:Inglês
Pubblicazione: American Society for Microbiology (ASM) 2009
Soggetti:
Microbial Ecology
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC2643576/
https://ncbi.nlm.nih.gov/pubmed/19088320
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01524-08
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