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Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species.
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- Journal of Applied Microbiology, 2013, v. 114, n. 2, p. 404, doi. 10.1111/jam.12045
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Growth characterization of individual rye sourdough bacteria by isothermal microcalorimetry.
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- Journal of Applied Microbiology, 2011, v. 110, n. 2, p. 529, doi. 10.1111/j.1365-2672.2010.04904.x
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- Article
Analysis of volatile compounds produced by different species of lactobacilli in rye sourdough using multiple headspace extraction.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 9, p. 1940, doi. 10.1111/j.1365-2621.2011.02705.x
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- Article