Physiological performance of Kazachstania unispora in sourdough environments
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چکیده
منابع مشابه
Evolution of Bacterial Consortia in Spontaneously Started Rye Sourdoughs during Two Months of Daily Propagation
The evolution of bacterial consortia was studied in six semi-solid rye sourdoughs during long-term backslopping at different temperatures. Each rye sourdough was started spontaneously in a laboratory (dough yield 200), propagated at either 20°C or 30°C, and renewed daily at an inoculation rate of 1∶10 for 56 days. The changes in bacterial diversity over time were followed by both DGGE coupled w...
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ژورنال
عنوان ژورنال: World Journal of Microbiology and Biotechnology
سال: 2021
ISSN: 0959-3993,1573-0972
DOI: 10.1007/s11274-021-03027-0