De Vuyst, Luc <br/><br/>
The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation.  [electronic resource] 

 -  Applied and environmental microbiology  Dec 2002 
 - 6059-69 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0099-2240 
<br/><br/><label>Standard No.: </label>10.1128/AEM.68.12.6059-6069.2002  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bacterial Proteins--analysis<br/>Base Composition<br/>Bread--microbiology<br/>DNA, Ribosomal--chemistry<br/>Fermentation<br/>Fructose--metabolism<br/>Greece<br/>Hydrogen-Ion Concentration<br/>Lactobacillus--metabolism<br/>Maltose--metabolism<br/>RNA, Ribosomal, 16S--drug effects<br/>Random Amplified Polymorphic DNA Technique<br/>Triticum