Identification of Bulgarian Sourdough Microbiota by Metagenomic Approach Using Three Commercially Available DNA Extraction Protocols

RESEARCH BACKGROUND: Sourdough is a spontaneously formed, complex microbial ecosystem of various lactic acid bacteria (LAB) and yeast which, by producing specific metabolites, determines the quality of the baked products. In order to design and control the sourdough with preferred nutritional charac...

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Detalles Bibliográficos
Autores principales: Vassileva, Ivelina, Baev, Vesselin, Yahubyan, Galina, Apostolova-Kuzova, Elena, Angelov, Angel, Koprinarova, Miglena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2023
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10187570/
https://www.ncbi.nlm.nih.gov/pubmed/37200788
http://dx.doi.org/10.17113/ftb.61.01.23.7796

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10187570/
https://www.ncbi.nlm.nih.gov/pubmed/37200788
http://dx.doi.org/10.17113/ftb.61.01.23.7796

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