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Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads
No national legislation anywhere in the world regulates and protects traditional/typical sourdough breads. Sourdough fermentation is firmly associated with a century-old tradition, and with sensory and nutritional quality of breads. A well-defined cell density of lactic acid bacteria has to be reach...
Shranjeno v:
| izdano v: | Sci Rep |
|---|---|
| Main Authors: | , , , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Nature Publishing Group UK
2017
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5428705/ https://ncbi.nlm.nih.gov/pubmed/28373683 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-017-00549-2 |
| Oznake: |
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