Biodiversity and technological‐functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs

@article{RuizRodrguez2016BiodiversityAT,
  title={Biodiversity and technological‐functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs},
  author={Luciana G. Ruiz Rodr{\'i}guez and Esteban Vera Pingitore and Graciela C. Roll{\'a}n and Pier Sandro Cocconcelli and Cecilia A. Fontana and Lucila Saavedra and Graciela Margarita Vignolo and Elvira Maria Hebert},
  journal={Journal of Applied Microbiology},
  year={2016},
  volume={120}
}
To analyse lactic acid bacteria (LAB) diversity and technological‐functional and safety properties of strains present during spontaneous fermented quinoa sourdoughs. 

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Received: January 30th, 2021 ; Accepted: April 8th, 2021 ; Published: May 19th, 2021 ; Correspondence: 1103savkina@mail.ru

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Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough

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Spontaneous fermented sourdoughs prepared from amaranth flour were investigated for the presence of autochthonous lactic acid bacteria (LAB) predominating microbiota and the occurrence of a progressive change in bacterial communities allowed the selection of Lact.

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