Chargement en cours...
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...
Enregistré dans:
| Auteurs principaux: | , , , , |
|---|---|
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
American Society for Microbiology
2011
|
| Sujets: | |
| Accès en ligne: | 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 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|