Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota

Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology

Volumn 101, Issue 2, 2012, Pages 369-377

  Vera, Annabelle ^a   Ly Chatain, Maï Huong ^b   Rigobello, Véronique ^b   Demarigny, Yann ^b  

^a Entreprise PhilXN ^*  (France)

^b University of Lyon   (France)

Author keywords

Biodiversity; Culture dependent approach; Lactobacilli; Sourdough

Indexed keywords

SODIUM HYDROXIDE;

ACIDIFICATION; ACIDITY; ARTICLE; BACTERIUM CULTURE; BACTERIUM IDENTIFICATION; BIODIVERSITY; CONTROLLED STUDY; DESCRIPTIVE RESEARCH; ECOSYSTEM; FERMENTATION TECHNIQUE; GENETIC IDENTIFICATION; GENOTYPE; LACTOBACILLUS; LACTOBACILLUS ACETOTOLERANS; LACTOBACILLUS AMYLOLYTICUS; LACTOBACILLUS FRUMENTI; LACTOBACILLUS PANIS; MICROFLORA; NONHUMAN; PHENOTYPE; PHYSICAL CHEMISTRY; PLANT MICROORGANISM INTERACTION; POLYMERASE CHAIN REACTION; PRIORITY JOURNAL; SPECIES DIVERSITY; TEMPERATURE DEPENDENCE; WHEAT;

BREAD; FERMENTATION; FLOUR; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; METAGENOME; TRITICUM;

LACTOBACILLUS ACETOTOLERANS; LACTOBACILLUS AMYLOLYTICUS; LACTOBACILLUS FRUMENTI; LACTOBACILLUS PANIS; TRITICUM AESTIVUM;

EID: 84857992305     PISSN: 00036072     EISSN: 15729699     Source Type: Journal    
DOI: 10.1007/s10482-011-9642-6     Document Type: Article

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