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Scientific reports, ISSN 2045-2322, 12/2019, Volume 9, Issue 1, pp. 570 - 12
This study aimed at assessing the effect of tap water on the: (i) lactic acid bacteria (LAB) population of a traditional and mature sourdough; and (ii)... 
REPLACEMENT | LACTOBACILLUS-PLANTARUM | SEQUENCE-ANALYSIS | SUBSTITUTION | PCR PRIMERS | MULTIDISCIPLINARY SCIENCES | NACL | MICROBIOTA | DIVERSITY | CHEESE | IDENTIFICATION | Drinking water | Lactic acid bacteria | Microbiota | Principal components analysis | Cultural heritage | Sourdough | Lactic acid | Fermentation | Cell density
Journal Article
Food Microbiology, ISSN 0740-0020, 04/2018, Volume 70, pp. 162 - 171
The aim of this study was to assess whether wheat endophytic lactic acid bacteria (LAB) are able to dominate in sourdough ecosystem. To do that, a first... 
Sourdough | Endophytic | Wheat | Lactobacilli | Contamination | MOLECULAR CHARACTERIZATION | FOOD SCIENCE & TECHNOLOGY | MICROBIOLOGY | YEAST MICROBIOTAS | ARTISAN BAKERY | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | LACTIC-ACID BACTERIA | ECOLOGY | DIVERSITY | FERMENTATIONS | POPULATION-DYNAMICS | TRADITIONAL BELGIAN SOURDOUGHS | ANTIMICROBIAL ACTIVITY | Bakers and bakeries
Journal Article
LWT, ISSN 0023-6438, 11/2019, Volume 114, p. 108394
This study aimed to assess, in model sourdough fermentations, the relevance of physico-chemical features of flour for the interactions between... 
Lactobacillus sanfranciscensis | Lactobacillus plantarum | Sourdough | Cronobacter sakazakii | Klebsiella pneumoniae | BACTERIA | FOOD SCIENCE & TECHNOLOGY | MICROBIAL ECOLOGY | PHENOLIC-ACIDS | IDENTIFICATION | SANFRANCISCENSIS | WHEAT-FLOUR | METABOLISM | FERMENTATION | DIVERSITY | RYE
Journal Article
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