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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Bibliographische Detailangaben
Hauptverfasser: Ercolini, Danilo, Pontonio, Erica, De Filippis, Francesca, Minervini, Fabio, La Storia, Antonietta, Gobbetti, Marco, Di Cagno, Raffaella
Format: Artigo
Sprache:Inglês
Veröffentlicht: American Society for Microbiology 2013
Schlagworte:
Food Microbiology
Online Zugang: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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