Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs

Food Microbiology

Volumn 28, Issue 3, 2011, Pages 497-502

  Moroni, Alice V ^a   Arendt, Elke K ^a   Bello, Fabio Dal ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Buckwheat; Ecology; Gluten free; Lactic acid bacteria; Sourdough; Teff; Yeasts

Indexed keywords

ARTICLE; BACTERIAL COUNT; BREAD; CLASSIFICATION; ERAGROSTIS; FAGOPYRUM; FERMENTATION; FLOUR; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLACEAE; MICROBIOLOGY; SPECIES DIFFERENCE; YEAST;

BREAD; COLONY COUNT, MICROBIAL; ERAGROSTIS; FAGOPYRUM; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; HUMANS; LACTOBACILLACEAE; SPECIES SPECIFICITY; YEASTS;

BACTERIA (MICROORGANISMS); CANDIDA; CANDIDA GLABRATA; ERAGROSTIS TEF; KAZACHSTANIA; LACTOBACILLUS; LACTOBACILLUS GALLINARUM; LACTOBACILLUS GRAMINIS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS PONTIS; LACTOBACILLUS SAKEI; LACTOBACILLUS VAGINALIS; LEUCONOSTOC; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; SACCHAROMYCES CEREVISIAE; SECALE CEREALE; TRITICUM AESTIVUM; WEISSELLA CIBARIA;

EID: 79952006671     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.10.016     Document Type: Article

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