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Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters.

机译：不同繁殖参数的四种面包酵母黑麦酸乳中乳酸菌的多样性和稳定性。

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Ene Viiard; Marianna Bessmeltseva; Jaak Simm; Tiina Talve; Anu Aaspõllu; Toomas Paalme; Inga Sarand;
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1. Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations [J] . Stefan Weckx, Roel Van der Meulen, Dominique Maes, Food microbiology . 2010,第8期

机译：黑麦酵母发酵过程中乳酸菌的群落动态和代谢产物的产生具有小麦和拼盘酵母发酵的特征
2. Identification of lactic acid bacteria and yeasts, and characterization of food components of sourdoughs used in Japanese bakeries [J] . Fujimoto Akihito, Ito Keisuke, Narushima Noriko, Journal of Bioscience and Bioengineering . 2019,第5期

机译：乳酸菌和酵母的鉴定，以及日本面包店中使用的酵母食品组分的表征
3. Sourdoughs as a source of lactic acid bacteria and yeasts with technological characteristics useful for improved bakery products [J] . Alessandra Martorana, Angelo Maria Giuffrè, Marco Capocasale, European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2018,第10期

机译：酵母作为乳酸菌和酵母的源泉，具有改进的面包产品的技术特征
4. BIODIVERSITY OF THE SOURDOUGH LACTIC ACID BACTERIA FROM BAKERY PRODUCTS MANUFACTURED IN THE MARCHE REGION (CENTRAL ITALY) [C] . GAROFALO CristianavZANNINI Emanuele, OSIMANI Andrea, AQUILANTI Lucia, Microbial diversity 2011 : environmental stress and adaptation . 2011

机译：马克地区（意大利中部）生产的烘焙食品中的乳酸菌的生物多样性
5. Metabolism of Lactic Acid Bacteria in Wheat Sourdough and Bread Quality. [D] . Zhang, Chonggang. 2011

机译：小麦酸面团中乳酸菌的代谢和面包品质。
6. Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters [O] . Ene Viiard, Marianna Bessmeltseva, Jaak Simm, -1

机译：四个发酵参数不同的面包房黑麦酵母中乳酸菌的多样性和稳定性
7. Lactic acid bacteria as bio-preservatives in bakery – Role of sourdough systems in the quality, safety and shelf life of bread [O] . Koy Rebaz 2017

机译：乳酸菌在面包店中作为生物防腐剂–面团系统在面包质量，安全性和保质期内的作用

Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters.

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