Diversity and stability of lactic acid bacteria in rye sourdoughs of four bakeries with different propagation parameters
author
Viiard, Ene
Bessmeltseva, Marianna
Simm, Jaak
Talve, Tiina
Aaspõllu, Anu
Paalme, Toomas
Sarand, Inga
statement of authorship
Ene Viiard, Marianna Bessmeltseva, Jaak Simm, Tiina Talve, Anu Aaspõllu, Toomas Paalme, Inga Sarand
source
PLoS ONE
publisher
Public Library of Science
journal volume number month
vol. 11, 2
year of publication
2016
pages
art. e0148325
url
https://doi.org/10.1371/journal.pone.0148325
subject term
piimhappebakterid
juuretis
pagaritööstus
bakterid
keyword
biodiversity
bread
Estonia
fermentation
food industry
lactobacillus
RNA
microbial consortia
ISSN
1932-6203
notes
Bibliogr.: 38 ref
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
https://www.scopus.com/sourceid/10600153309
https://www.scopus.com/record/display.uri?eid=2-s2.0-84959248787&origin=resultslist&sort=plf-f&src=s&sid=4202698309a71b195882010a6331aa3a&sot=b&sdt=b&s=TITLE%28%22Diversity+and+stability+of+lactic+acid+bacteria+in+rye+sourdoughs+of+four+bakeries+with+different+propagation+parameters%22%29&sl=129&sessionSearchId=4202698309a71b195882010a6331aa3a&relpos=0
WOS
https://jcr.clarivate.com/jcr-jp/journal-profile?journal=PLOS%20ONE&year=2016
https://www.webofscience.com/wos/woscc/full-record/WOS:000369554000067
category (general)
Multidisciplinary
Multidistsiplinaarne
category (sub)
Multidisciplinary. Multidisciplinary
Multidistsiplinaarne. Multidistsiplinaarne
quartile
Q1
TalTech department
keemia ja biotehnoloogia instituut
language
inglise