Drivers for the establishment and composition of the sourdough lactic acid bacteria biota

International Journal of Food Microbiology

Volumn 239, Issue , 2016, Pages 3-18

  Gobbetti, Marco ^a   Minervini, Fabio ^a   Pontonio, Erica ^a   Di Cagno, Raffaella ^a   De Angelis, Maria ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Ecological drivers; Lactobacilli; Sourdough

Indexed keywords

ARTICLE; BACTERIAL FLORA; BACTERIUM CULTURE; DOUGH; FLOUR; FOOD CONTAMINATION; FOOD PROCESSING; INTESTINE FLORA; LACTIC ACID BACTERIUM; MICROBIAL COMMUNITY; MICROBIAL CONSORTIUM; MICROBIAL DIVERSITY; MICROBIAL KINETICS; MOLECULAR STABILITY; NONHUMAN; SOURDOUGH; STANDARDIZATION; BIODIVERSITY; BREAD; CLASSIFICATION; FERMENTATION; FOOD CONTROL; GENETICS; HIGH THROUGHPUT SEQUENCING; HUMAN; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; WHEAT;

LACTIC ACID; RNA 16S;

BIODIVERSITY; BREAD; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; GASTROINTESTINAL MICROBIOME; HIGH-THROUGHPUT NUCLEOTIDE SEQUENCING; HUMANS; LACTIC ACID; LACTOBACILLUS; MICROBIAL CONSORTIA; RNA, RIBOSOMAL, 16S; TRITICUM;

EID: 84969941214     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.05.022     Document Type: Article

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