Study of kefir grains application in sourdough bread regarding rope spoilage caused by Bacillus spp
- Author
- MANTZOURANI, I1 ; PLESSAS, S1 ; SAXAMI, G2 ; ALEXOPOULOS, A1 ; GALANIS, A2 ; BEZIRTZOGLOU, E1
[1] Democritus University of Thrace, Faculty of Agriculture Development, Laboratory of Microbiology, Biotechnology and Hygiene, 193 Pantazidou str., 68200 Orestiada, Greece
[2] Democritus University of Thrace, Department of Molecular Biology and Genetics, Applied Microbiology and Molecular Biotechnology Research Group, Dragana, 68100 Alexandroupolis, Greece - Source
Food chemistry. 2014, Vol 143, pp 17-21, 5 p ; ref : 1/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- DGGE analysis Kefir grains Rope spoilage Sourdough
- Keyword (fr)
- Bacillus Grain Pain Bacillaceae Bacillales Bactérie
- Keyword (en)
- Bacillus Grains Bread Bacillaceae Bacillales Bacteria
- Keyword (es)
- Bacillus Grano Pan Bacillaceae Bacillales Bacteria
- Classification
- Pascal
- 002 Biological and medical sciences / 002B Medical sciences / 002B03 Toxicology / 002B03H Food toxicology
- Discipline
- Toxicology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27792766
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2013.07.098 
https://dx.doi.org/10.1016/j.foodchem.2013.07.098
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