Characterization of relative abundance of lactic acid bacteria species in French organic sourdough by cultural, qPCR and MiSeq high-throughput sequencing methods

Autor: Emilie Lhomme, Delphine Sicard, Stéphane Guezenec, Elisa Michel, Bernard Onno, Xavier Dousset, Marion Deffrasnes, Clarisse Monfort, Matthieu Barret

Publikováno v: International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2016, 239, pp.35-43. ⟨10.1016/j.ijfoodmicro.2016.07.034⟩
International Journal of Food Microbiology (239), 35-43. (2016)

International audience; In order to contribute to the description of sourdough LAB composition, MiSeq sequencing and qPCR methods were performed in association with cultural methods. A panel of 16 French organic bakers and farmer-bakers were selected

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c5de0bafba2a8bcf49d1064756da97f
https://hal.archives-ouvertes.fr/hal-01527569