Molecular identification of the microbiota of French sourdough using temporal temperature gradient gel electrophoresis

Food Microbiology

Volumn 24, Issue 7-8, 2007, Pages 678-686

  Ferchichi, Mounir ^a,c   Valcheva, Rosica ^a,b   Prévost, Hervé ^a   Onno, Bernard ^a   Dousset, Xavier ^a  

^a LUNAM UNIVERSITÉ   (France)

^b UNIVERSITY OF SOFIA   (Bulgaria)

^c FACULTÉ DES SCIENCES DE TUNIS   (Tunisia)

Author keywords

16S rDNA; French sourdough; TTGE; V6 V8 region

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS FRUMENTI; LACTOBACILLUS HAMMESII; LACTOBACILLUS NANTENSIS; LACTOBACILLUS PANIS; LACTOBACILLUS PONTIS; LACTOBACILLUS SANFRANCISCENSIS; LACTOBACILLUS SPICHERI; LEUCONOSTOC; LEUCONOSTOC MESENTEROIDES; LEUCONOSTOC MESENTEROIDES SUBSP. MESENTEROIDES; WEISSELLA;

EID: 34347240749     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2007.04.001     Document Type: Article

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