Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation

Food Microbiology

Volumn 62, Issue , 2017, Pages 256-269

  Alfonzo, Antonio ^a   Miceli, Claudia ^b   Nasca, Anna ^a   Franciosi, Elena ^c   Ventimiglia, Giusi ^a   Di Gerlando, Rosalia ^a   Tuohy, Kieran ^c   Francesca, Nicola ^a   Moschetti, Giancarlo ^a   Settanni, Luca ^a  

^a UNIVERSITY OF PALERMO   (Italy)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^c RESEARCH AND INNOVATION CENTRE   (Italy)

Author keywords

Ears; Kernels; Lactic acid bacteria; MiSeq Illumina; Semolina; Sourdough; Wheat

Indexed keywords

RNA 16S;

ANALYSIS; ANATOMY AND HISTOLOGY; BACTERIAL LOAD; BIODIVERSITY; BREAD; FERMENTATION; FLOUR; FOOD CONTROL; GENETICS; GENOTYPE; ISOLATION AND PURIFICATION; ITALY; LACTOBACILLALES; LACTOBACILLUS; LEUCONOSTOC; MICROBIOLOGY; PEDIOCOCCUS; PHENOTYPE; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA; WHEAT;

BACTERIAL LOAD; BIODIVERSITY; BREAD; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; GENOTYPE; ITALY; LACTOBACILLALES; LACTOBACILLUS; LEUCONOSTOC; PEDIOCOCCUS; PHENOTYPE; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; RNA, RIBOSOMAL, 16S; TRITICUM;

EID: 84992179541     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2016.10.014     Document Type: Article

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