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ABSTRACT:
SUBMITTER: Vrancken G
PROVIDER: S-EPMC3126451 | biostudies-literature | 2011 May
REPOSITORIES: biostudies-literature
Vrancken Gino G De Vuyst Luc L Rimaux Tom T Allemeersch Joke J Weckx Stefan S
Applied and environmental microbiology 20110401 10
Sourdough is a very competitive and challenging environment for microorganisms. Usually, a stable microbiota composed of lactic acid bacteria (LAB) and yeasts dominates this ecosystem. Although sourdough is rich in carbohydrates, thus providing an ideal environment for microorganisms to grow, its low pH presents a particular challenge. The nature of the adaptation to this low pH was investigated for Lactobacillus plantarum IMDO 130201, an isolate from a laboratory wheat sourdough fermentation. B ...[more]