Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs

International Journal of Food Microbiology

Volumn 215, Issue , 2015, Pages 161-170

  Lhomme, Emilie ^a   Lattanzi, Anna ^b   Dousset, Xavier ^a   Minervini, Fabio ^b   De Angelis, Maria ^b   Lacaze, Guylaine ^c   Onno, Bernard ^a   Gobbetti, Marco ^b  

^a LUNAM UNIVERSITÉ   (France)

^b UNIVERSITY OF BARI   (Italy)

^c Puratos NV   (Belgium)

Author keywords

Lactic acid bacteria; Lactobacillus sanfranciscensis; Sourdough

Indexed keywords

ARTICLE; CELL DENSITY; COMPARATIVE STUDY; CONTROLLED STUDY; DOUGH; ENVIRONMENTAL PARAMETERS; KAZACHSTANIA SERVAZZII; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS DIOLIVORANS; LACTOBACILLUS HAMMESII; LACTOBACILLUS PARABREVIS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SANFRANCISCENSIS; LACTOBACILLUS XIANGFANGENSIS; LEUCONOSTOC MESENTEROIDES; MICROFLORA; NONHUMAN; PROTEIN DEGRADATION; SACCHAROMYCES CEREVISIAE; SEQUENCE ANALYSIS; SOURDOUGH; BREAD; CLASSIFICATION; FERMENTATION; FLOUR; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; LEUCONOSTOC; METABOLISM; MICROBIOLOGY; RANDOM AMPLIFIED POLYMORPHIC DNA; TEMPERATURE; YEAST;

LACTIC ACID;

BREAD; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; LACTIC ACID; LACTOBACILLUS; LEUCONOSTOC; MICROBIOTA; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; SACCHAROMYCES CEREVISIAE; TEMPERATURE; YEASTS;

EID: 84943385173     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.09.015     Document Type: Article

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