A polyphasic approach to study the dynamics of microbial population of an organic wheat sourdough during its conversion to gluten-free sourdough

International Microbiology

Volumn 17, Issue 1, 2014, Pages 1-9

  Lhomme, Emilie ^a   Mezaize, Sandra ^b   Ducasse, Maren Bonn ^b   Chiron, Hubert ^c   Champomier Vergès, Marie Christine ^d   Chaillou, Stéphane ^d   Zagorec, Monique ^e,f   Dousset, Xavier ^e,f   Onno, Bernard ^a  

^a LUNAM UNIVERSITÉ   (France)

^b Biofournil   (France)

^c INRA   (France)

^d UMR1319 MICALIS   (France)

^e CNRS   (France)

^f LUNAM Université Institut Français des Sciences et Technologies des Transports Centre de Nantes   (France)

Author keywords

Candida; Gluten free food; Lactic acid bacteria; Lactobacillus spp.; Organic; Saccharomyces; Sourdough; Yeast

Indexed keywords

GLUTEN;

ARTICLE; BACTERIUM; BIODIVERSITY; BREAD; CLASSIFICATION; FERMENTATION; FLOUR; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; WHEAT; YEAST;

BACTERIA; BIODIVERSITY; BREAD; FERMENTATION; FLOUR; GLUTENS; TRITICUM; YEASTS;

EID: 84904035787     PISSN: 11396709     EISSN: 16181905     Source Type: Journal    
DOI: 10.2436/20.1501.01.202     Document Type: Article

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