Viiard, E., Mihhalevski, A., Rühka, T., Paalme, T., Sarand, I.

full record print

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

journal volume number month

Vol. 114, 2

year of publication

2013

pages

p. 404-412 : ill

ISSN

1364-5072

notes

Bibliogr. p. 411-412

language

inglise

Märksõnad ja võtmesõnad

subject term

juuretis

piimhappebakterid

Lactobacillus helveticus

mikroobikooslused

keyword

back-slopping

industrial sourdough

lactic acid bacteria

Lactobacillus helveticus

rye sourdough

TalTechi üksused

TTÜ department

toiduainete instituut

geenitehnoloogia instituut

Viiard, E., Mihhalevski, A., Rühka, T., Paalme, T., Sarand, I. Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species // Journal of applied microbiology (2013) Vol. 114, 2, p. 404-412 : ill.