PMID:16033455
| Citation |
Randazzo, CL, Heilig, H, Restuccia, C, Giudici, P and Caggia, C (2005) Bacterial population in traditional sourdough evaluated by molecular methods. J. Appl. Microbiol. 99:251-8 |
|---|---|
| Abstract |
To study the microbial communities in artisanal sourdoughs, manufactured by traditional procedure in different areas of Sicily, and to evaluate the lactic acid bacteria (LAB) population by classical and culture-independent approaches. |
| Links |
PubMed Online version:10.1111/j.1365-2672.2005.02624.x |
| Keywords |
Base Sequence; Bread; Cereals/microbiology; DNA Fingerprinting/methods; DNA, Bacterial/genetics; DNA, Ribosomal/genetics; Electrophoresis/methods; Fermentation; Food Microbiology; Lactobacillus/genetics; Lactobacillus/isolation & purification; Phenotype; Polymerase Chain Reaction/methods; Polymorphism, Restriction Fragment Length |
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