Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota

Food Microbiology

Volumn 26, Issue 7, 2009, Pages 666-675

  De Vuyst, L ^a   Vrancken, G ^a   Ravyts, F ^a   Rimaux, T ^a   Weckx, S ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

Biodiversity; Lactic acid bacteria; Sourdough fermentation; Yeasts

Indexed keywords

ANIMAL; ARTICLE; BACTERIAL PHENOMENA AND FUNCTIONS; BIODIVERSITY; BREAD; COOKING; ECOSYSTEM; FERMENTATION; FLOUR; FOOD CONTROL; GENE EXPRESSION PROFILING; GENETICS; HUMAN; ISOLATION AND PURIFICATION; LACTOBACILLUS; METAGENOME; MICROBIOLOGY; YEAST;

ANIMALS; BACTERIAL PHYSIOLOGICAL PHENOMENA; BIODIVERSITY; BREAD; COOKERY; ECOSYSTEM; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; GENE EXPRESSION PROFILING; HUMANS; LACTOBACILLUS; METAGENOME; YEASTS;

BACTERIA (MICROORGANISMS);

EID: 69749114507     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.07.012     Document Type: Article

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