Insights into microbial diversity of traditional Austrian sourdough
| Autor: | Konrad J. Domig, Vera Fraberger, Christian Kummer, Christine Unger |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
biology Microbial diversity digestive oral and skin physiology food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences Lactic acid chemistry.chemical_compound 0404 agricultural biotechnology Microbial ecology chemistry 010608 biotechnology Colony count Food science Bacteria Food Science |
| Zdroj: | LWT. 127:109358 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2020.109358 |
| Popis: | In sourdough processing, lactic acid bacteria (LAB) and yeasts are responsible for the bread's unique characteristics. To evaluate the microbial ecology of traditional Austrian sourdoughs, 11 wheat and nine rye sourdoughs were examined. The colony counts of the LAB ranged from |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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