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Isolation, identification, and stability of sourdough microbiota from spontaneously fermented Norwegian legumes.
Munch-Andersen, Charlotte Bauer; Porcellato, Davide; Devold, Tove Gulbrandsen; Østlie, Hilde Marit.
Affiliation
  • Munch-Andersen CB; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 Ås, Norway. Electronic address: charlotte.bauer.munch-andersen@nmbu.no.
  • Porcellato D; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 Ås, Norway.
  • Devold TG; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 Ås, Norway.
  • Østlie HM; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 Ås, Norway.
Int J Food Microbiol ; 410: 110505, 2024 Jan 30.
Article in En | MEDLINE | ID: mdl-38043377
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Full text: 1 Database: MEDLINE Main subject: Vicia faba / Microbiota / Fabaceae Language: En Journal: Int J Food Microbiol Journal subject: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Year: 2024 Type: Article
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Full text: 1 Database: MEDLINE Main subject: Vicia faba / Microbiota / Fabaceae Language: En Journal: Int J Food Microbiol Journal subject: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Year: 2024 Type: Article