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
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
TTÜ department
toiduainete instituut
geenitehnoloogia instituut
language
inglise