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Identification of yeast isolated from laboratory sourdoughs prepared with grape, apple, and yogurt
| dc.contributor.author | Gordún Quiles, Elena |
| dc.contributor.author | Puig Pujol, Anna |
| dc.contributor.author | Piñol, Lola |
| dc.contributor.author | Carbó Moliner, Rosa |
| dc.contributor.other | Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia |
| dc.date.accessioned | 2019-05-03T18:53:04Z |
| dc.date.available | 2019-05-03T18:53:04Z |
| dc.date.issued | 2018-02-01 |
| dc.identifier.citation | Gordun, E. [et al.]. Identification of yeast isolated from laboratory sourdoughs prepared with grape, apple, and yogurt. "Journal of microbiology, biotechnology and food sciences", 1 Febrer 2018, vol. 7, núm. 4, p. 399. |
| dc.identifier.issn | 1338-5178 |
| dc.identifier.uri | http://hdl.handle.net/2117/132626 |
| dc.description.abstract | Sourdough; Apple; Grap;, Yogurt; Molecular identification; Yeast |
| dc.format.extent | 1 p. |
| dc.language.iso | eng |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 Spain |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
| dc.subject | Àrees temàtiques de la UPC::Enginyeria agroalimentària::Ciències de la terra i de la vida::Microbiologia |
| dc.subject.lcsh | Yeasts |
| dc.subject.other | Yeast strains collected from three spontaneous laboratory sourdoughs |
| dc.subject.other | prepared over 10 days and using a traditional Spanish protocol |
| dc.subject.other | and formulated with (non-essential) different ingredients were identified and described. In addition to wheat flour (Triticum aestivum) and water |
| dc.subject.other | organic apples (5 days juice fermented at 40°C) |
| dc.subject.other | or plain yogurt |
| dc.subject.other | or organic white grapes (2 days must fermented at 20°C) were used at the beginning of each sourdough production. |
| dc.title | Identification of yeast isolated from laboratory sourdoughs prepared with grape, apple, and yogurt |
| dc.type | Article |
| dc.subject.lemac | Llevats -- Investigació |
| dc.contributor.group | Universitat Politècnica de Catalunya. BIOCOM-SC - Grup de Biologia Computacional i Sistemes Complexos |
| dc.identifier.doi | 10.15414/jmbfs.2018.7.4.399-403 |
| dc.relation.publisherversion | https://www.jmbfs.org/jmbfs-1233-gordun/?issue_id=4690&article_id=11 |
| dc.rights.access | Open Access |
| local.identifier.drac | 22329169 |
| dc.description.version | Postprint (published version) |
| local.citation.author | Gordun, E.; Puig, Anna; Piñol, L.; Carbó, R. |
| local.citation.publicationName | Journal of microbiology, biotechnology and food sciences |
| local.citation.volume | 7 |
| local.citation.number | 4 |
| local.citation.startingPage | 399 |
| local.citation.endingPage | 399 |
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