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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...
Guardat en:
| Publicat a: | Sci Rep |
|---|---|
| Autors principals: | , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Nature Publishing Group UK
2017
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| Matèries: | |
| Accés en línia: | 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 |
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