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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