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GrainGenes Reference Report: FOM-17-241

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Reference	FOM-17-241
Title	The microbial stability of two bakery sourdoughs made from conventionally and organically grown rye
Journal	Food Microbiology
Year	2000
Volume	17
Pages	241-250
Author	Rosenquist H Hansen A
Keyword	[ Hide all but 1 of 19 ] assimilation bacteria bread dna dna sequencing fermentation flavor genus lactic-acid bacteria lactobacillus microflora phenotypes ribosomal dna rye saccharomyces cerevisiae sour dough stability system yeast

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