Impact of ecological factors on the stability of microbial associations in sourdough fermentation.

Abstract

The limits for the stability of the microbial association 1 (Lactobacillus sanfranciscensis and Candida humilis) and association 2 (Lactobacillus reuteri, Lactobacillus johnsonii and Issatchenkia orientalis) during sourdough fermentation were evaluated by investigating the effects of the ecological factors substrate, refreshment time, temperature, amount of… (More)
DOI: 10.1016/j.fm.2010.11.010

Cite this paper

@article{Vogelmann2011ImpactOE, title={Impact of ecological factors on the stability of microbial associations in sourdough fermentation.}, author={Stephanie A Vogelmann and Christian Hertel}, journal={Food microbiology}, year={2011}, volume={28 3}, pages={583-9} }