The predominance of Lactobacillus sanfranciscensis in French organic sourdoughs and its impact on related bread characteristics

International Journal of Food Microbiology

Volumn 213, Issue , 2015, Pages 40-48

  Lhomme, Emilie ^a   Orain, Servane ^a   Courcoux, Philippe ^a   Onno, Bernard ^a   Dousset, Xavier ^a,b  

^a LUNAM UNIVERSITÉ   (France)

^b Ecole Nationale d'Ingenieurs des Techniques des Industries Agricoles et Alimentaires ENITIAA   (France)

Author keywords

454 pyrosequencing; Lactic acid bacteria; Real time PCR; Sourdough

Indexed keywords

RIBOSOME DNA; RIBOSOME RNA; RNA 16S; BACTERIAL DNA;

ARTICLE; BACTERIAL COUNT; BACTERIUM CULTURE; BACTERIUM ISOLATE; BREAD; DNA EXTRACTION; DOUGH; FRANCE; LACTIC ACID BACTERIUM; LACTOBACILLUS CURVATUS; LACTOBACILLUS HAMMESII; LACTOBACILLUS PARALIMENTARIUS; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; LACTOBACILLUS SANFRANCISCENSIS; NONHUMAN; PYROSEQUENCING; QUANTITATIVE ANALYSIS; REAL TIME POLYMERASE CHAIN REACTION; RNA SEQUENCE; SOURDOUGH; SPECIES DIFFERENCE; BIODIVERSITY; CANDIDA; DNA SEQUENCE; FERMENTATION; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLUS; MICROBIOLOGY; NUCLEOTIDE SEQUENCE; SACCHAROMYCES CEREVISIAE;

BASE SEQUENCE; BIODIVERSITY; BREAD; CANDIDA; DNA, BACTERIAL; DNA, RIBOSOMAL; FERMENTATION; FRANCE; LACTOBACILLUS; REAL-TIME POLYMERASE CHAIN REACTION; RNA, RIBOSOMAL, 16S; SACCHAROMYCES CEREVISIAE; SEQUENCE ANALYSIS, DNA;

EID: 84943383207     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.05.010     Document Type: Article

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