Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy

Author:

Corsetti A.,Lavermicocca P.,Morea M.,Baruzzi F.,Tosti N.,Gobbetti M.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference34 articles.

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2. Microflora of the sourdough of wheat flour bread. I. Identification anf functional properties of microorganisms of industrial sourdoughs;Barber;Rev. Agroquı́m. Technol. Aliment.,1983

3. Yeasts: Characteristics and Identification;Barnett,1990

4. Rapid species identification within two groups of closely related lactobacilli using PCR primers that target the 16S/23S rRNA spacer region;Berthier;FEMS Microbiol. Lett.,1998

5. Use of RAPD and 16S rRNA sequencing for the study of Lactobacillus population in natural whey culture;Cocconcelli;Lett. Appl. Microbiol.,1997

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