Comparison of cultural methods for the identification and molecular investigation of yeasts from sourdoughs for Italian sweet baked products

Author:

FOSCHINO R,GALLINA S,ANDRIGHETTO C,ROSSETTI L,GALLI A

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,General Medicine,Microbiology

Reference48 articles.

1. [1]Hammes, W.P, Ganzle, M Sourdough breads and related products. Wood, B.J.B, Ed. Microbiology of Fermented Foods. vol. 1 (1998) Blackie Academic & Professional, London, UK 199-216.

2. [2]Onno, B, Roussel, P Technologie et microbiologie de la panification au levain. De Roissart, H, Luquet, F.M, Eds. Bacteries lactiques. vol. 2 (1994) Lorica, Uriage, France 293-321.

3. [4]Oura, E, Soumalainen, H, Wiskari, R (1982) Sourdough. In: Fermented Foods (Rose, A.H, Ed.), pp.123-146 Academic Press, London, UK.

4. Pseudomonas tolaasiicontrol by kasugamycin in cultivated mushrooms (Agaricus bisporus)

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