Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota-Reference-Cited by-同舟云学术

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Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota

Published:2011-09-21 Issue:2 Volume:101 Page:369-377
ISSN:0003-6072
Container-title:Antonie van Leeuwenhoek
language:en
Short-container-title:Antonie van Leeuwenhoek

Author:

Vera Annabelle,Ly-Chatain Maï Huong,Rigobello Véronique,Demarigny Yann

Publisher

Springer Science and Business Media LLC

Subject

Molecular Biology,General Medicine,Microbiology

Link

http://link.springer.com/content/pdf/10.1007/s10482-011-9642-6.pdf

Reference30 articles.

1. Arendt EK, Ryan LAM, Dal Bello F (2007) Impact of sourdough on the texture of bread. Food Microbiol 24(2):165–174

2. Bohak I, Back W, Richter L, Ehrmann M, Ludwig W, Schlaifer KH (1998) Lactobacillus amylolyticus sp. nov., isolated from Beer Malt and Beer wort. Syst Appl Microbiol 21(3):360–364

3. Corsetti A, Settanni L (2007) Lactobacilli in sourdough fermentation. Food Res Int 40(5):539–558

4. Dalmasso M, Prestoz S, Rigobello V, Demarigny Y (2008) Evolution of the raw cow milk microflora, especially lactococci, enterococci, leuconostocs and lactobacilli over a successive 12 day milking regime. Int J Dairy Sci 3(3):117–130

5. De Vuyst L, Neysens P (2005) The sourdough microflora: biodiversity and metabolic interactions. Trends Food Sci Tech 16(1–3):43–56

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5. 16S-rRNA-Based Metagenomic Profiling of the Bacterial Communities in Traditional Bulgarian Sourdoughs;Microorganisms;2023-03-21

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