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January 1, 2003Applied and Environmental MicrobiologyOpen Access

Monitoring the Bacterial Population Dynamics in Sourdough Fermentation Processes by Using PCR-Denaturing Gradient Gel Electrophoresis

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Authors

CMChristiane B. MerothUniversity of HohenheimJWJens WalterUniversity of AlbertaCHChristian HertelGerman Institute of Food Technologies

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Meroth et al. (2003) studied this question.

synapsesocial.com/papers/69d89e6e18b0ca7f91d18828https://doi.org/10.1128/aem.69.1.475-482.2003
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Microorganisms of the San Francisco Sour Dough Bread Process1971 · 259 citations
  2. 2Molecular analysis of the composition of the bifidobacterial and lactobacillus microflora of humans1996 · 298 citations