Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy

International Journal of Food Microbiology

Volumn 64, Issue 1-2, 2001, Pages 95-104

  Corsetti, A ^a   Lavermicocca, P ^b   Morea, M ^b   Baruzzi, F ^b   Tosti, N ^b   Gobbetti, M ^c  

^a UNIVERSITY OF PERUGIA   (Italy)

^b CNR   (Italy)

^c UNIVERSITY OF BARI   (Italy)

Author keywords

Apulia sourdough; Lactic acid bacteria; Triticum durum; Yeast

Indexed keywords

ARTICLE; CONTROLLED STUDY; FLOUR; ITALY; LACTIC ACID BACTERIUM; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS BREVIS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; NONHUMAN; PHENOTYPE; SACCHAROMYCES CEREVISIAE; WHEAT; YEAST;

BREAD; CLUSTER ANALYSIS; COLONY COUNT, MICROBIAL; DNA, BACTERIAL; FERMENTATION; LACTOBACILLUS; PHENOTYPE; POLYMERASE CHAIN REACTION; RNA, RIBOSOMAL, 16S; SACCHAROMYCES CEREVISIAE; SEQUENCE ANALYSIS, DNA; STREPTOCOCCACEAE; TRITICUM;

LACTOBACILLUS SANFRANCISCENSIS; LACTOCOCCUS; LACTOCOCCUS LACTIS SUBSP. LACTIS; LEUCONOSTOC CITREUM; SACCHAROMYCES CEREVISIAE; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM; WEISSELLA CONFUSA;

EID: 0035961645     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(00)00447-5     Document Type: Article

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