Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation

The bacterial ecology during rye and wheat sourdough preparation was described by 16S rRNA gene pyrosequencing. Viable plate counts of presumptive lactic acid bacteria, the ratio between lactic acid bacteria and yeasts, the rate of acidification, a permutation analysis based on biochemical and micro...

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Detalhes bibliográficos
Main Authors: Ercolini, Danilo, Pontonio, Erica, De Filippis, Francesca, Minervini, Fabio, La Storia, Antonietta, Gobbetti, Marco, Di Cagno, Raffaella
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology 2013
Assuntos:
Food Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC3837820/
https://ncbi.nlm.nih.gov/pubmed/24096427
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02955-13
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