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Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant speciesViiard, Ene; Mihhalevski, Anna; Rühka, Tiina; Paalme, Toomas; Sarand, IngaJournal of applied microbiology2013 / p. 404-412 : ill https://doi.org/10.1111/jam.12045 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Microcalorimetric study of growth of Lactococcus lactis IL1403 at low glucose concentration in liquids and solid agar gelsKabanova, Natalja; Stulova, Irina; Vilu, RaivoThermochimica acta2013 / p. 69-75 : ill https://doi.org/10.1016/j.tca.2013.02.013 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

The influence of germinated hull-less barley sordough fermentation conditions on the microbiota developmentKlava, Dace; Poisa, Iveta; Reidzane, Sanita; Kince, Tatjana; Kazantseva, Jekaterina; Traksmaa, AnnaRural sustainability research2021 / p. 105-115 : ill https://doi.org/10.2478/plua-2021-0022 Journal metrics at Scopus Article at Scopus