Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters.

Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters.

We identified the lactic acid bacteria within rye sourdoughs and starters from four bakeries with different propagation parameters and tracked their dynamics for between 5-28 months after renewal. Evaluation of bacterial communities was performed using plating, denaturing gradient gel electrophoresi...

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Bibliographic Details
Main Authors: Ene Viiard, Marianna Bessmeltseva, Jaak Simm, Tiina Talve, Anu Aaspõllu, Toomas Paalme, Inga Sarand
Format: Article
Language:English
Published: Public Library of Science (PLoS) 2016-01-01
Series:PLoS ONE
Online Access:http://europepmc.org/articles/PMC4743960?pdf=render

Internet

http://europepmc.org/articles/PMC4743960?pdf=render

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