Phenotypic and genotypic characterisation of Lactobacillus and yeast isolates from a traditional New Zealand Māori potato starter culture

Parāroa Rēwena is a traditional Māori sourdough produced by fermentation using a potato starter culture. The microbial composition of the starter culture is not well characterised, despite the long history of this product. The morphological, physiological, biochemical and genetic tests were conducte...

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Detalles Bibliográficos
Autores principales: Sun, Jia, Silander, Olin, Rutherfurd-Markwick, Kay, Wen, Daying, Davy, Tanya Poi-poi, Mutukumira, Anthony N.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9428859/
https://www.ncbi.nlm.nih.gov/pubmed/36061410
http://dx.doi.org/10.1016/j.crfs.2022.08.004

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9428859/
https://www.ncbi.nlm.nih.gov/pubmed/36061410
http://dx.doi.org/10.1016/j.crfs.2022.08.004

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