The predominance of Lactobacillus sanfranciscensis in French organic sourdoughs and its impact on related bread characteristics

Published 2015 View Full Article

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Title
The predominance of Lactobacillus sanfranciscensis in French organic sourdoughs and its impact on related bread characteristics
Authors
Keywords
Lactic acid bacteria, 454 pyrosequencing, Sourdough, Real-time PCR
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 213, Issue -, Pages 40-48
Publisher
Elsevier BV
Online
2015-06-07
DOI
10.1016/j.ijfoodmicro.2015.05.010

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