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...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Ercolini, Danilo, Pontonio, Erica, De Filippis, Francesca, Minervini, Fabio, La Storia, Antonietta, Gobbetti, Marco, Di Cagno, Raffaella
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: American Society for Microbiology 2013
Gaiak:
Food Microbiology
Sarrera elektronikoa: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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