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A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation
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Study of kefir grains application in sourdough bread regarding rope spoilage caused by Bacillus spp

I Mantzourani1, S Plessas, G Saxami

  • 1Democritus University of Thrace, Faculty of Agriculture Development, Laboratory of Microbiology, Biotechnology and Hygiene, 193 Pantazidou str., GR-68200 Orestiada, Greece.

Food Chemistry
|September 24, 2013
PubMed

Keywords:
DGGE analysisKefir grainsRope spoilageSourdough

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