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Article

Influence of geographical origin and flour type on diversity of lactic acid bacteria in traditional Belgian sourdoughs.

Applied and environmental microbiology - 1 Oct 2007

Scheirlinck Ilse, Van der Meulen Roel, Van Schoor Ann, Vancanneyt Marc, De Vuyst Luc, Vandamme Peter, Huys Geert

Abstract excerpt

A culture-based approach was used to investigate the diversity of lactic acid bacteria (LAB) in Belgian traditional sourdoughs and to assess the influence of flour type, bakery environment, geographical origin, and technological characteristics on the taxonomic composition of these LAB communitie...

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Identifiers

PMID: 17675431
DOI: 10.1128/AEM.00894-07
PMCID: PMC2075033

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 2 Sept 2026. Prepared record publication-17675431-2026-09-02.2. Manifest publication-graph-cohort-2026-09-02.2.

Source receipt: PubMed via Helena Literature Corpus, retrieved 2 Sept 2026.

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