Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters

We identified the lactic acid bacteria within rye sourdoughs and starters from four bakeries with different propagation parameters and tracked their dynamics for between 5–28 months after renewal. Evaluation of bacterial communities was performed using plating, denaturing gradient gel electrophoresi...

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Detalles Bibliográficos
Autores principales: Viiard, Ene, Bessmeltseva, Marianna, Simm, Jaak, Talve, Tiina, Aaspõllu, Anu, Paalme, Toomas, Sarand, Inga
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4743960/
https://www.ncbi.nlm.nih.gov/pubmed/26849134
http://dx.doi.org/10.1371/journal.pone.0148325

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4743960/
https://www.ncbi.nlm.nih.gov/pubmed/26849134
http://dx.doi.org/10.1371/journal.pone.0148325

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