Evolution of Bacterial Consortia in Spontaneously Started Rye Sourdoughs during Two Months of Daily Propagation

Author:

Bessmeltseva Marianna,Viiard Ene,Simm Jaak,Paalme Toomas,Sarand Inga

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference49 articles.

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2. The sourdough microflora: biodiversity and metabolic interactions;L De Vuyst;Trends Food Sci Technol,2005

3. Diowksz A, Ambroziak W (2006) Sourdough. In: Hui YH, Corke H, De Leyn I, Nip WK, Cross NA, editors. Bakery Products: Science and Technology. Oxford: Blackwell Publishing Ltd. 365–380.

4. The microbial stability of two bakery sourdoughs made from conventionally and organically grown rye;H Rosenquist;Food Microbiol,2000

5. Hansen AS (2004) Sourdough bread. In: Hui YH, Meunier-Goddik L, Hansen AS, Josephsen J, Nip WK et al.., editors. Handbook of Food and Beverage Fermentation Technology. New York: Marcel Dekker, Inc. 840–870.

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