PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone.

@article{Garofalo2008PCRDGGEAO,
  title={PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone.},
  author={Carmela Garofalo and Gloria Silvestri and Lucia Aquilanti and Francesca De Clementi},
  journal={Journal of applied microbiology},
  year={2008},
  volume={105 1},
  pages={
          243-54
        }
}
AIMS To study lactic acid bacteria (LAB) and yeast dynamics during the production processes of sweet-leavened goods manufactured with type I sourdoughs. METHODS AND RESULTS Fourteen sourdough and dough samples were taken from a baking company in central Italy during the production lines of three varieties of Panettone. The samples underwent pH measurements and plating analysis on three solid media. The microbial DNA was extracted from both the (sour)doughs and the viable LAB and yeast cells… CONTINUE READING
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