Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation

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Veröffentlicht in:Applied and Environmental Microbiology 2013-12, Vol.79 (24), p.7827-7836
Hauptverfasser: ERCOLINI, Danilo, PONTONIO, Erica, DE FILIPPIS, Francesca, MINERVINI, Fabio, LA STORIA, Antonietta, GOBBETTI, Marco, DI CAGNO, Raffaella
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container_end_page 7836
container_issue 24
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container_title Applied and Environmental Microbiology
container_volume 79
creator ERCOLINI, Danilo
PONTONIO, Erica
DE FILIPPIS, Francesca
MINERVINI, Fabio
LA STORIA, Antonietta
GOBBETTI, Marco
DI CAGNO, Raffaella
description Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit StumbleUpon Twitter current issue Spotlights in the Current Issue AEM About AEM Subscribers Authors Reviewers Advertisers Inquiries from the Press Permissions & Commercial Reprints ASM Journals Public Access Policy AEM RSS Feeds 1752 N Street N.W. • Washington DC 20036 202.737.3600 • 202.942.9355 fax • journals@asmusa.org Print ISSN: 0099-2240 Online ISSN: 1098-5336 Copyright © 2014 by the American Society for Microbiology.   For an alternate route to AEM .asm.org, visit: AEM       
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source American Society for Microbiology; MEDLINE; PubMed Central; Alma/SFX Local Collection
subjects Bacteria
Bacteria - classification
Bacteria - genetics
Biological and medical sciences
Biota
Cluster Analysis
DNA, Bacterial - chemistry
DNA, Bacterial - genetics
DNA, Fungal - chemistry
DNA, Fungal - genetics
Food Microbiology
Fundamental and applied biological sciences. Psychology
Fungi - classification
Fungi - genetics
Microbiology
Molecular Sequence Data
Phylogeny
Polymerase chain reaction
Ribonucleic acid
RNA
Secale
Sequence Analysis, DNA
Time Factors
Triticum
Wheat
Yeast
title Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation
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