Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour-Reference-Cited by-同舟云学术

Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour

Published:2020-02-11 Issue:4 Volume:9 Page:
ISSN:2045-8827
Container-title:MicrobiologyOpen
language:en
Short-container-title:MicrobiologyOpen

Author:

Boreczek Jakub¹,Litwinek Dorota²,Żylińska‐Urban Joanna¹³,Izak Dariusz¹,Buksa Krzysztof²,Gawor Jan¹,Gromadka Robert¹,Bardowski Jacek Karol¹,Kowalczyk Magdalena¹^ORCID

Affiliation:

1. Institute of Biochemistry and Biophysics Polish Academy of Sciences Warsaw Poland

2. Department of Carbohydrate Technology Faculty of Food Technology University of Agriculture in Krakow Krakow Poland

3. Faculty of Chemistry Warsaw University of Technology Warsaw Poland

Funder

Narodowe Centrum Badań i Rozwoju

Publisher

Wiley

Subject

Microbiology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/mbo3.1009

Reference34 articles.

1. Biodiversity in Oscypek, a Traditional Polish Cheese, Determined by Culture-Dependent and -Independent Approaches

2. Evolution of Bacterial Consortia in Spontaneously Started Rye Sourdoughs during Two Months of Daily Propagation

3. Yeast diversity of sourdoughs and associated metabolic properties and functionalities

4. The sourdough microflora: biodiversity and metabolic interactions

5. Microbial ecology of sourdough fermentations: Diverse or uniform?

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