Biodiversity and identification of sourdough lactic acid bacteria

Food Microbiology

Volumn 24, Issue 2, 2007, Pages 120-127

  De Vuyst, Luc ^a   Vancanneyt, Marc ^b  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

^b GHENT UNIVERSITY   (Belgium)

Author keywords

MLSA; PCR DGGE; Polyphasic identification; Sourdough lactic acid bacteria

Indexed keywords

ARTICLE; BIODIVERSITY; BREAD; CLASSIFICATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LACTOBACILLUS; MICROBIOLOGY; PHYLOGENY; POPULATION DYNAMICS;

BIODIVERSITY; BREAD; FOOD MICROBIOLOGY; LACTOBACILLUS; PHYLOGENY; POPULATION DYNAMICS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS ACIDIFARINAE; LACTOBACILLUS HAMMESII; LACTOBACILLUS MINDENSIS; LACTOBACILLUS NANTENSIS; LACTOBACILLUS ROSSIAE; LACTOBACILLUS SPICHERI; LACTOBACILLUS ZYMAE;

EID: 33748896672     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2006.07.005     Document Type: Article

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