Diversity of lactic acid bacteria and yeasts in traditional sourdoughs collected from western region in Inner Mongolia of China

Food Control

Volumn 22, Issue 5, 2011, Pages 767-774

  Zhang, Jiachao ^a   Liu, Wenjun ^a   Sun, Zhihong ^a   Bao, Qiuhua ^a   Wang, Fang ^a   Yu, Jie ^a   Chen, Wei ^b   Zhang, Heping ^a  

^a INNER MONGOLIA AGRICULTURAL UNIVERSITY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

DGGE; Diversity; Sourdough; Species specific PCR

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS ROSSIAE; LACTOBACILLUS ZEAE; PICHIA; PICHIA FARINOSA; RHODOTORULA MUCILAGINOSA; SACCHAROMYCES CEREVISIAE;

EID: 78650259544     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2010.11.012     Document Type: Article

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