Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species
author
Viiard, Ene
Mihhalevski, Anna
Rühka, Tiina
Paalme, Toomas
Sarand, Inga
statement of authorship
E. Viiard, A. Mihhalevski, T. Rühka, T. Paalme and I. Sarand
source
Journal of applied microbiology
publisher
Wiley
journal volume number month
Vol. 114, 2
year of publication
2013
pages
p. 404-412 : ill
url
https://doi.org/10.1111/jam.12045
subject term
juuretis
piimhappebakterid
Lactobacillus helveticus
mikroobikooslused
keyword
back-slopping
industrial sourdough
lactic acid bacteria
Lactobacillus helveticus
rye sourdough
ISSN
1364-5072
notes
Bibliogr. p. 411-412
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
https://www.scopus.com/sourceid/20217
https://www.scopus.com/record/display.uri?eid=2-s2.0-84872394688&origin=resultslist&sort=plf-f&src=s&sot=b&sdt=b&s=DOI%2810.1111%2Fjam.12045%29&sessionSearchId=3efd88b0ac0a1eb956a8fd84ce122338&relpos=0
WOS
https://jcr.clarivate.com/jcr-jp/journal-profile?journal=J%20APPL%20MICROBIOL&year=2013
https://www.webofscience.com/wos/woscc/full-record/WOS:000313723800012
category (general)
Immunology and microbiology
Immunoloogia ja mikrobioloogia
Biochemistry, genetics and molecular biology
Biokeemia, geneetika ja molekulaarbioloogia
category (sub)
Immunology and microbiology. Applied microbiology and biotechnology
Immunoloogia ja mikrobioloogia. Rakendusmikrobioloogia ja biotehnoloogia
Biochemistry, genetics and molecular biology. Biotechnology
Biokeemia, geneetika ja molekulaarbioloogia. Biotehnoloogia
quartile
Q1
TalTech department
toiduainete instituut
geenitehnoloogia instituut
language
inglise