Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations

Food Microbiology

Volumn 24, Issue 6, 2007, Pages 592-600

  Corsetti, Aldo ^a   Settanni, Luca ^a   Valmorri, Sara ^a   Mastrangelo, Mario ^a   Suzzi, Giovanna ^a  

^a UNIVERSITY OF TERAMO   (Italy)

Author keywords

Co fermentations; Enterococcus faecium; Lactic acid bacteria; Lactobacillus sanfranciscensis; Pediococcus pentosaceus; Sourdough

Indexed keywords

BACTERIAL RNA; RNA 16S;

ARTICLE; BACTERIAL COUNT; BREAD; CLASSIFICATION; ENTEROCOCCUS; FERMENTATION; FOOD CONTROL; GENETICS; GENOTYPE; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LACTOBACILLUS; METHODOLOGY; MICROBIOLOGY; PEDIOCOCCUS; PH; PHENOTYPE; PHYLOGENY; RANDOM AMPLIFIED POLYMORPHIC DNA; SPECIES DIFFERENCE;

BREAD; COLONY COUNT, MICROBIAL; ENTEROCOCCUS; FERMENTATION; FOOD MICROBIOLOGY; GENOTYPE; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; PEDIOCOCCUS; PHENOTYPE; PHYLOGENY; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; RNA, BACTERIAL; RNA, RIBOSOMAL, 16S; SPECIES SPECIFICITY;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECIUM; LACTOBACILLUS; LACTOBACILLUS SANFRANCISCENSIS; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; TRITICUM AESTIVUM;

EID: 34047210845     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2007.01.002     Document Type: Article

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