Metatranscriptome Analysis for Insight into Whole-Ecosystem Gene Expression during Spontaneous Wheat and Spelt Sourdough Fermentations

Lactic acid bacteria (LAB) are of industrial importance in the production of fermented foods, including sourdough-derived products. Despite their limited metabolic capacity, LAB contribute considerably to important characteristics of fermented foods, such as extended shelf-life, microbial safety, im...

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Detalhes bibliográficos
Main Authors: Weckx, Stefan, Allemeersch, Joke, Van der Meulen, Roel, Vrancken, Gino, Huys, Geert, Vandamme, Peter, Van Hummelen, Paul, De Vuyst, Luc
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology (ASM) 2011
Assuntos:
Food Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC3020550/
https://ncbi.nlm.nih.gov/pubmed/21097589
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02028-10
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