Sourdough authentication: Quantitative PCR to detect the lactic acid bacterial microbiota in breads

Scientific Reports

Volumn 7, Issue 1, 2017, Pages

  Pontonio, Erica ^a   Cagno, Raffaella Di ^b   Mahony, Jennifer ^c   Lanera, Alessia ^a   Angelis, Maria De ^a   Van Sinderen, Douwe ^c,d   Gobbetti, Marco ^b  

^a UNIVERSITY OF BARI   (Italy)

^b FREE UNIVERSITY OF BOZEN BOLZANO   (Italy)

^c Schools of Microbiology and Medicine   (Ireland)

^d UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

RNA 16S;

BREAD; CHEMISTRY; CLASSIFICATION; FOOD CONTROL; GENE DOSAGE; GENETICS; HUMAN; LACTOBACILLALES; METABOLISM; MICROBIOLOGY; MICROFLORA; NUTRITIONAL VALUE; PH; REAL TIME POLYMERASE CHAIN REACTION; SACCHAROMYCES CEREVISIAE;

BREAD; FOOD MICROBIOLOGY; GENE DOSAGE; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOBACILLALES; MICROBIOTA; NUTRITIVE VALUE; REAL-TIME POLYMERASE CHAIN REACTION; RNA, RIBOSOMAL, 16S; SACCHAROMYCES CEREVISIAE;

EID: 85017173393     PISSN: None     EISSN: 20452322     Source Type: Journal    
DOI: 10.1038/s41598-017-00549-2     Document Type: Article

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