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Community Dynamics of Bacteria in Sourdough Fermentations as Revealed by Their Metatranscriptome
The lactic acid bacterial (LAB) community dynamics of two wheat and two spelt sourdough fermentations that were daily back-slopped were monitored during a period of 10 days by hybridizing time-related RNA samples, representing the metatranscriptome, to an LAB functional gene microarray. To indicate...
Gorde:
| Egile Nagusiak: | , , , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
American Society for Microbiology (ASM)
2010
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2918950/ https://ncbi.nlm.nih.gov/pubmed/20581179 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00570-10 |
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