Insect frass in stored cereal products as a potential source ofLactobacillus sanfranciscensisfor sourdough ecosystem
Author:
Affiliation:
1. Department of Food, Environmental and Nutritional Sciences (DeFENS); Università degli Studi di Milano; Milano Italy
2. Faculty of Chemistry; Biotechnology and Food Science; Norwegian University of Life Sciences (NMBU); Ås Norway
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jam.13546/fullpdf
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4. Effects of process parameters on growth and metabolism of Lactobacillus sanfranciscensis and Candida humilis during rye sourdough fermentation;Brandt;Eur Food Res Technol,2004
5. Degradation capacities of bacteria and yeasts isolated from the gut of Dendroctonus rhizophagus (Curculionidae: Scolytinae);Briones-Roblero;Folia Microbiol,2017
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