Open AccessMicrobiological and chemical properties of sourdough fermented with probiotic lactic acid bacteria
Author(s) -
Eun Seo Lim
Publication year - 2016
Publication title -
korean journal of microbiology/misaiṅmurhag hoiji
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.168
H-Index - 10
eISSN - 2383-9902
pISSN - 0440-2413
DOI - 10.7845/kjm.2016.6012
Subject(s) - lactobacillus fermentum , lactobacillus brevis , lactobacillus acidophilus , leuconostoc mesenteroides , enterococcus faecium , bacillus cereus , microbiology and biotechnology , food science , probiotic , enterococcus faecalis , biology , pediococcus , lactobacillus , lactic acid , fermentation , lactobacillus plantarum , bacteria , staphylococcus aureus , antibiotics , genetics