Molecular identification of LAB and yeasts from traditional sourdoughs and their impacts on the sourdough bread quality characteristics
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference27 articles.
1. Bazalová, O., Cihlář, J.Z., Dlouhá, Z., Bár, L., Dráb, V., Kavková, M. 202). Rapid sourdough yeast identification using panfungal PCR combined with high resolution melting analysis. J. Microbiol. Methods 199, 106522..
2. Predominant yeasts in the sourdoughs collected from some parts of Turkey;Boyaci-Gunduz;Yeast,2020
3. Molecular characterization of lactic acid bacteria from sourdough breads produced in Sardinia (Italy) and multivariate statistical analyses of results;Catzeddu;Syst. Appl. Microbiol.,2006
4. Yeast biodiversity in fermented doughs and raw cereal matrices and the study of technological traits of selected strains isolated in Spain;Chiv;Microorganisms,2021
5. Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations;Corsetti;Food Microbiol.,2007
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