Dynamic interactions of lactic acid bacteria in Korean sourdough during back-slopping process

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机译：Dynamic interactions of lactic acid bacteria in Korean sourdough during back-slopping process

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摘要

Aims This study aimed to clarify the cause of quality reduction in Korean sourdough after successive back-slopping.

来源
《Journal of applied microbiology》 |2021年第5期|2325-2335|共11页
作者
Baek H. -W.; Bae J. -H.; Lee Y. -G.Kim S. -A.Min W.Shim S.Han N. S.Seo J. -H.;
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作者单位

Seoul Natl Univ, Ctr Food & Bioconvergence, Dept Agr Biotechnol, Seoul, South Korea;

Chungbuk Natl Univ, Div Anim Hort & Food Sci, Brain Korea 21 Ctr Biohlth Ind, Cheongju 28644, South Korea;

Kyungil Univ, Dept Food Sci & Dev, Gyongsan, South KoreaSPC Grp, Res Inst Food & Biotechnol, Seoul 08826, South Korea;

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收录信息
原文格式 PDF
正文语种英语
中图分类应用微生物学;
关键词
back; 8208; slopping; Fructilactobacillus sanfranciscensis; Korean sourdough; Latilactobacillus curvatus; Levilactobacillus brevis; PCR; DGGE; quantitative PCR;

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