Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters. - Wikidata - awgldk - TriplyDB

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

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

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Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients

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

http://www.wikidata.org/entity/Q31043220

description

2016 nî lūn-bûn

@nan

2016 թուականի Փետրուարին հրատարակուած գիտական յօդուած

@hyw

2016 թվականի փետրվարին հրատարակված գիտական հոդված

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2016年の論文

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2016年論文

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2016年論文

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2016年論文

@zh-hk

2016年論文

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2016年論文

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2016年论文

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Diversity and Stability of Lac ...... ferent Propagation Parameters.

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Diversity and Stability of Lac ...... ferent Propagation Parameters.

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Diversity and Stability of Lac ...... ferent Propagation Parameters.

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Diversity and Stability of Lac ...... ferent Propagation Parameters.

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Diversity and Stability of Lac ...... ferent Propagation Parameters.

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Diversity and Stability of Lac ...... ferent Propagation Parameters.

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JOURNAL.PONE.0148325

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Diversity and Stability of Lac ...... ferent Propagation Parameters.

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Anu Aaspõllu

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Ene Viiard

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Inga Sarand

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Jaak Simm

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Marianna Bessmeltseva

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Tiina Talve

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Toomas Paalme

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P2860

Modeling of Growth of Lactobacillus sanfranciscensis and Candida milleri in Response to Process Parameters of Sourdough Fermentation

The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation.

Multigene phylogenetic analysis of pathogenic candida species in the Kazachstania (Arxiozyma) telluris complex and description of their ascosporic states as Kazachstania bovina sp. nov., K. heterogenica sp. nov., K. pintolopesii sp. nov., and K. slo

Microorganisms of the San Francisco sour dough bread process. II. Isolation and characterization of undescribed bacterial species responsible for the souring activity

Introducing mothur: open-source, platform-independent, community-supported software for describing and comparing microbial communities

Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis starters

16S ribosomal DNA amplification for phylogenetic study

SILVA: a comprehensive online resource for quality checked and aligned ribosomal RNA sequence data compatible with ARB

Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresis

Lactobacillus acidifarinae sp. nov. and Lactobacillus zymae sp. nov., from wheat sourdoughs.

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e0148325

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scholarly article

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2016-02-05T00:00:00Z

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