Influence of Temperature and Backslopping Time on the Microbiota of a Type I Propagated Laboratory Wheat Sourdough Fermentation

समान संसाधन

• Adaptation of Lactobacillus plantarum IMDO 130201, a Wheat Sourdough Isolate, to Growth in Wheat Sourdough Simulation Medium at Different pH Values through Differential Gene Expression
  द्वारा: Vrancken, Gino, और अन्य
  प्रकाशित: (2011)
• Backslopping Time, Rinsing of the Grains During Backslopping, and Incubation Temperature Influence the Water Kefir Fermentation Process
  द्वारा: David Laureys, और अन्य
  प्रकाशित: (2022-05-01)
• Metatranscriptome Analysis for Insight into Whole-Ecosystem Gene Expression during Spontaneous Wheat and Spelt Sourdough Fermentations
  द्वारा: Weckx, Stefan, और अन्य
  प्रकाशित: (2011)
• Community Dynamics of Bacteria in Sourdough Fermentations as Revealed by Their Metatranscriptome
  द्वारा: Weckx, Stefan, और अन्य
  प्रकाशित: (2010)
• Population Dynamics and Metabolite Target Analysis of Lactic Acid Bacteria during Laboratory Fermentations of Wheat and Spelt Sourdoughs
  द्वारा: Van der Meulen, Roel, और अन्य
  प्रकाशित: (2007)