Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species

Journal of Applied Microbiology

Volumn 114, Issue 2, 2013, Pages 404-412

  Viiard, E ^a,b   Mihhalevski, A ^a,b   Ruhka T ^c   Paalme, T ^a,b   Sarand, I ^a,b  

^a Competence Center of Food and Fermentation Technologies ^*  (Estonia)

^b TALLINN UNIVERSITY OF TECHNOLOGY   (Estonia)

^c Leibur Ltd   (Estonia)

Author keywords

Back slopping; Industrial sourdough; Lactic acid bacteria; Lactobacillus helveticus; Rye sourdough

Indexed keywords

BACTERIA; ELECTROPHORESIS; LACTIC ACID;

BACK-SLOPPING; DENATURING GRADIENT GEL ELECTROPHORESIS; DOMINANT SPECIES; FLUID PRODUCTION; INDUSTRIAL SOURDOUGH; LACTIC ACID BACTERIA; LACTOBACILLUS HELVETICUS; MICROBIAL COMMUNITIES; MICROBIAL CONSORTIUM; RYE SOURDOUGHS;

STARTERS;

CELLOBIOSE; SALICIN; SUCROSE;

BACTERIUM; COMMERCIAL SPECIES; ELECTROKINESIS; GRASS; INDUSTRIAL PRODUCTION; MICROBIAL ACTIVITY; MICROBIAL COMMUNITY; POLYMERASE CHAIN REACTION;

ACIDITY; ARTICLE; BACTERIAL STRAIN; BACTERIUM CULTURE; BACTERIUM ISOLATION; COLONY FORMING UNIT; DENATURING GRADIENT GEL ELECTROPHORESIS; DOUGH; FERMENTATION; FOOD INDUSTRY; FREEZE DRYING; LACTOBACILLUS; LACTOBACILLUS HELVETICUS; LACTOBACILLUS PANIS; LACTOBACILLUS PONTIS; MICROBIAL COMMUNITY; MICROPROPAGATION; NONHUMAN; PH; POLYMERASE CHAIN REACTION; PROTEIN DEGRADATION; RYE; SEQUENCE ANALYSIS; SOURDOUGH;

LACTOBACILLUS HELVETICUS; LACTOBACILLUS PANIS; LACTOBACILLUS PONTIS; SECALE CEREALE;

EID: 84872394688     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/jam.12045     Document Type: Article

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