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Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale

Ömer Şimşek, Serap Özel, Ahmet Hilmi Çon

Food Science and Biotechnology · 2017 · 31 citations · 12 references

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12

Rapid extraction of bacterial genomic DNA with guanidium thiocyanate

D.G. Pitcher, Nicholas A. Saunders, Robert J. Owen · Letters in Applied Microbiology · 1989 · 2.2K citations

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The sourdough microflora: biodiversity and metabolic interactions

Luc De Vuyst, Patricia Neysens · Trends in Food Science & Technology · 2004 · 621 citations

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

Christiane B. Meroth, Jens Walter, Christian Hertel et al. · Applied and Environmental Microbiology · 2003 · 376 citations · Full text

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Identification of lactobacilli by pheS and rpoA gene sequence analyses

Sabri M. Naser, Peter Dawyndt, Bart Hoste et al. · INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY · 2007 · 270 citations

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The Biodiversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs Is Reflected in Both Composition and Metabolite Formation

Luc De Vuyst, Vincent Schrijvers, Spiros Paramithiotis et al. · Applied and Environmental Microbiology · 2002 · 196 citations · Full text

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