Identification and Population Dynamics of Yeasts in Sourdough Fermentation Processes by PCR-Denaturing Gradient Gel Electrophoresis

Four sourdoughs (A to D) were produced under practical conditions, using a starter obtained from a mixture of three commercially available sourdough starters and baker's yeast. The doughs were continuously propagated until the composition of the microbiota remained stable. A fungi-specific PCR-...

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Autors principals: Meroth, Christiane B., Hammes, Walter P., Hertel, Christian
Format: Article
Idioma:en
Publicat: American Society for Microbiology 2003
Matèries:
Food Microbiology
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC309968/
https://ncbi.nlm.nih.gov/pubmed/14660398
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.69.12.7453-7461.2003
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https://ncbi.nlm.nih.gov/pmc/articles/PMC309968/
https://ncbi.nlm.nih.gov/pubmed/14660398
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.69.12.7453-7461.2003

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