Identification and characterization of lactic acid bacteria and yeasts of PDO Tuscan bread sourdough by culture dependent and independent methods. [electronic resource]
Producer: 20170928Description: 19-26 p. digitalISSN:- 1879-3460
- Bread -- microbiology
- Candida -- genetics
- DNA, Ribosomal -- genetics
- DNA, Ribosomal Spacer -- genetics
- Fermentation
- Italy
- Lactic Acid
- Lactobacillus -- genetics
- Microbiota -- genetics
- Molecular Typing
- Mycological Typing Techniques
- Polymerase Chain Reaction
- Polymorphism, Restriction Fragment Length
- RNA, Ribosomal -- genetics
- Saccharomyces cerevisiae -- genetics
- Yeast, Dried -- classification
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Publication Type: Journal Article
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