Influence of temperature and backslopping time on the microbiota of a type I propagated laboratory wheat sourdough fermentation.
about
Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentationLactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical italian breads: interactions between ingredients and microbial species diversity.Bacterial community dynamics, lactic acid bacteria species diversity and metabolite kinetics of traditional Romanian vegetable fermentations.Evolution of bacterial consortia in spontaneously started rye sourdoughs during two months of daily propagationOrganic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis.Insect frass in stored cereal products as a potential source of Lactobacillus sanfranciscensis for sourdough ecosystem.Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas.The carbohydrate metabolism signature of lactococcus lactis strain A12 reveals its sourdough ecosystem origin.Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt.Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation.Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients
P2860
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P2860
Influence of temperature and backslopping time on the microbiota of a type I propagated laboratory wheat sourdough fermentation.
description
2011 nî lūn-bûn
@nan
2011年の論文
@ja
2011年論文
@yue
2011年論文
@zh-hant
2011年論文
@zh-hk
2011年論文
@zh-mo
2011年論文
@zh-tw
2011年论文
@wuu
2011年论文
@zh
2011年论文
@zh-cn
name
Influence of temperature and b ...... wheat sourdough fermentation.
@en
type
label
Influence of temperature and b ...... wheat sourdough fermentation.
@en
prefLabel
Influence of temperature and b ...... wheat sourdough fermentation.
@en
P2093
P2860
P356
P1476
Influence of temperature and b ...... wheat sourdough fermentation.
@en
P2093
Gino Vrancken
Luc De Vuyst
Stefan Weckx
Tom Rimaux
P2860
P304
P356
10.1128/AEM.02470-10
P407
P577
2011-02-18T00:00:00Z