Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods-Reference-Cited by-同舟云学术

Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods

Published:2012-08 Issue:1 Volume:31 Page:107-115
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Venturi Manuel,Guerrini Simona,Vincenzini Massimo

Publisher

Elsevier BV

Subject

Microbiology,Food Science

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5. The biodiversity of lactic acid bacteria in Greek traditional wheat sourdough is reflected in both composition and metabolite formation;De Vuyst;Applied and Environmental Microbiology,2002

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