Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour

Sourdough fermentation is a traditional process that is used to improve bread quality. A spontaneous sourdough ecosystem consists of a mixture of flour and water that is fermented by endogenous lactic acid bacteria (LAB) and yeasts. The aim of this study was to identify bacterial diversity during ba...

Descripción completa

Detalles Bibliográficos
Autores principales: Boreczek, Jakub, Litwinek, Dorota, Żylińska‐Urban, Joanna, Izak, Dariusz, Buksa, Krzysztof, Gawor, Jan, Gromadka, Robert, Bardowski, Jacek Karol, Kowalczyk, Magdalena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142371/
https://www.ncbi.nlm.nih.gov/pubmed/32045510
http://dx.doi.org/10.1002/mbo3.1009

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142371/
https://www.ncbi.nlm.nih.gov/pubmed/32045510
http://dx.doi.org/10.1002/mbo3.1009

Ejemplares similares