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GrainGenes Reference Report: FOM-18-217

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Reference	FOM-18-217
Title	Monitoring the growth of Lactobacillus species during a rye flour fermentation
Journal	Food Microbiology
Year	2001
Volume	18
Pages	217-227
Author	Muller MRA Wolfrum G Stolz P Ehrmann MA Vogel RF
Keyword	[ Hide all but 1 of 40 ] 16s rdna acetate arbitrary primers cluster community composition development dna dominant dough electron-acceptors ethanol fermentation flora flour food growth growth rate intermediate lactate lactic-acid bacteria lactobacillus metabolic activity method microbial community microflora pattern analysis pcr polymorphic polymorphic dna pontis rapd rdna rye sequence sequence analysis sourdough starter cultures temperature typing

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