Evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials

International Journal of Food Microbiology

Volumn 232, Issue , 2016, Pages 35-42

  Ripari, Valery ^a,b   Gänzle, Michael G ^b   Berardi, Enrico ^a  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

^b UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Dispersal; High resolution melting quantitative PCR; Lactobacillus sanfranciscensis; Selection; Yeast

Indexed keywords

ACETOBACTER; APPLE; BERRY; COMPETITION; FLOWER; FUNGAL CELL CULTURE; HIGH RESOLUTION MELTING ANALYSIS; INOCULATION; LACTOBACILLUS PLANTARUM; MALT; MICROFLORA; POLYMERASE CHAIN REACTION; QUANTITATIVE STUDY; SACCHAROMYCES CEREVISIAE; SPECIES; WHEAT; BREAD; EVOLUTION; FERMENTATION; FOOD CONTROL; FRUIT; GENETICS; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; PHYSIOLOGY;

BIOLOGICAL EVOLUTION; BREAD; FERMENTATION; FLOWERS; FOOD MICROBIOLOGY; FRUIT; LACTOBACILLUS PLANTARUM; MICROBIOTA; POLYMERASE CHAIN REACTION; SACCHAROMYCES CEREVISIAE; TRITICUM;

EID: 84969941252     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.05.025     Document Type: Article

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