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

No national legislation anywhere in the world regulates and protects traditional/typical sourdough breads. Sourdough fermentation is firmly associated with a century-old tradition, and with sensory and nutritional quality of breads. A well-defined cell density of lactic acid bacteria has to be reach...

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Detalles Bibliográficos
Autores principales: Pontonio, Erica, Di Cagno, Raffaella, Mahony, Jennifer, Lanera, Alessia, De Angelis, Maria, van Sinderen, Douwe, Gobbetti, Marco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5428705/
https://www.ncbi.nlm.nih.gov/pubmed/28373683
http://dx.doi.org/10.1038/s41598-017-00549-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5428705/
https://www.ncbi.nlm.nih.gov/pubmed/28373683
http://dx.doi.org/10.1038/s41598-017-00549-2

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