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

Eitemau Tebyg

• 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
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• Backslopping Time, Rinsing of the Grains During Backslopping, and Incubation Temperature Influence the Water Kefir Fermentation Process
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  Cyhoeddwyd: (2022-05-01)
• Metatranscriptome Analysis for Insight into Whole-Ecosystem Gene Expression during Spontaneous Wheat and Spelt Sourdough Fermentations
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• Community Dynamics of Bacteria in Sourdough Fermentations as Revealed by Their Metatranscriptome
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• Population Dynamics and Metabolite Target Analysis of Lactic Acid Bacteria during Laboratory Fermentations of Wheat and Spelt Sourdoughs
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