Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota.

Vera, Annabelle

Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota. [electronic resource] - Antonie van Leeuwenhoek Feb 2012 - 369-77 p. digital

Publication Type: Journal Article

1572-9699

10.1007/s10482-011-9642-6 doi


Bread--analysis
Fermentation
Flour--analysis
Hydrogen-Ion Concentration
Lactobacillus--classification
Metagenome
Triticum--metabolism