Identification and Population Dynamics of Yeasts in Sourdough Fermentation Processes by PCR-Denaturing Gradient Gel Electrophoresis

Four sourdoughs (A to D) were produced under practical conditions, using a starter obtained from a mixture of three commercially available sourdough starters and baker's yeast. The doughs were continuously propagated until the composition of the microbiota remained stable. A fungi-specific PCR-denat...

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Dades bibliogràfiques

Publicat a:	Appl Environ Microbiol
Autors principals:	Meroth, Christiane B., Hammes, Walter P., Hertel, Christian
Format:	Artigo
Idioma:	Inglês
Publicat:	American Society for Microbiology (ASM) 2003
Matèries:	Food Microbiology
Accés en línia:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC309968/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/14660398/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.69.12.7453-7461.2003
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