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Título:	Identification of yeast isolated from laboratory sourdoughs prepared with grape, apple, and yogurt
Autor/a:	Gordún Quiles, Elena; Puig Pujol, Anna; Piñol, Lola; Carbó Moliner, Rosa
Otros autores:	Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia; Universitat Politècnica de Catalunya. BIOCOM-SC - Grup de Biologia Computacional i Sistemes Complexos
Abstract:	Sourdough; Apple; Grap;, Yogurt; Molecular identification; Yeast
Materia(s):	-Àrees temàtiques de la UPC::Enginyeria agroalimentària::Ciències de la terra i de la vida::Microbiologia -Yeasts -Yeast strains collected from three spontaneous laboratory sourdoughs -prepared over 10 days and using a traditional Spanish protocol -and formulated with (non-essential) different ingredients were identified and described. In addition to wheat flour (Triticum aestivum) and water -organic apples (5 days juice fermented at 40°C) -or plain yogurt -or organic white grapes (2 days must fermented at 20°C) were used at the beginning of each sourdough production. -Llevats -- Investigació
Derechos:	Attribution-NonCommercial-NoDerivs 3.0 Spain http://creativecommons.org/licenses/by-nc-nd/3.0/es/
Tipo de documento:	Artículo - Versión publicada Artículo
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