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

Sourdough fermentation is a cereal fermentation that is characterized by the formation of stable yeast/lactic acid bacteria (LAB) associations. It is a unique process among food fermentations in that the LAB that mostly dominate these fermentations are heterofermentative. In the present study, four...

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Bibliographic Details
Main Authors: Vrancken, Gino, Rimaux, Tom, Weckx, Stefan, Leroy, Frédéric, De Vuyst, Luc
Format: Artigo
Language:Inglês
Published: American Society for Microbiology 2011
Subjects:
Food Microbiology
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC3126363/
https://ncbi.nlm.nih.gov/pubmed/21335386
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02470-10
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