The evolution of lactic acid bacteria community during the development of mature sourdough
In order to follow the composition and changes in lactic acid bacteria (LAB) population of rye flour sourdough that was continuously propagated by a repeated inoculation, sixty-two strains of LAB were isolated and characterized. The LAB were the only bacteria detected, both at the end of the second...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Technology, Novi Sad
2009-01-01
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| Series: | Acta Periodica Technologica |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2009/1450-71880940111Z.pdf |