Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs

Author:

De Angelis M.,Di Cagno R.,Gallo G.,Curci M.,Siragusa S.,Crecchio C.,Parente E.,Gobbetti M.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference51 articles.

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3. Effect of leavening microflora on pizza dough properties;Coppola;Journal of Applied Microbiology,1998

4. Characterization of sourdough lactic acid bacteria based on genotypic and cell-wall protein analysis;Corsetti;Journal of Applied Microbiology,2003

5. Characterization of bacteriocin-like inhibitory substances (BLIS) from sourdough lactic acid bacteria and evaluation of their in vitro and in situ activity;Corsetti;Journal of Applied Microbiology,2004

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