Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity

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Veröffentlicht in:	Applied and Environmental Microbiology 2012-02, Vol.78 (4), p.1251-1264
Hauptverfasser:	MINERVINI, Fabio, DI CAGNO, Raffaella, LATTANZI, Anna, DE ANGELIS, Maria, ANTONIELLI, Livio, CARDINALI, Gianluigi, CAPPELLE, Stefan, GOBBETTI, Marco
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino Acids - analysis Biodiversity Biological and medical sciences Correlation analysis DNA, Bacterial - chemistry DNA, Bacterial - genetics DNA, Fungal - chemistry DNA, Fungal - genetics DNA, Ribosomal - chemistry DNA, Ribosomal - genetics Food Analysis Food Microbiology Fructose - analysis Fundamental and applied biological sciences. Psychology Glucose - analysis Gram-positive bacteria Italy Lactobacillales - classification Lactobacillales - genetics Lactobacillales - isolation & purification Lactobacillales - physiology Maltose Metagenome Microbial Ecology Microbial Interactions Microbiology Molecular Sequence Data RNA, Ribosomal - genetics RNA, Ribosomal, 16S - genetics Sequence Analysis, DNA Yeast Yeasts - classification Yeasts - genetics Yeasts - isolation & purification Yeasts - physiology
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Zusammenfassung:	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
ISSN:	0099-2240 1098-5336
DOI:	10.1128/AEM.07721-11