Genotypic Stability of Lactic Acid Bacteria in Industrial Rye Bread Sourdoughs Assessed by ITS-PCR Analysis.

Lutter L, Kuzina A, Andreson H

DOI: 10.3390/microorganisms12091872
Published: 2024 Sep 11
Container: Microorganisms
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/microorganisms12091872,
  title = {Genotypic Stability of Lactic Acid Bacteria in Industrial Rye Bread Sourdoughs Assessed by ITS-PCR Analysis.},
  author = {Lutter L and Kuzina A and Andreson H},
  year = {2024},
  journal = {Microorganisms},
  doi = {10.3390/microorganisms12091872},
  url = {https://doi.org/10.3390/microorganisms12091872}
}

RIS

TY  - JOUR
TI  - Genotypic Stability of Lactic Acid Bacteria in Industrial Rye Bread Sourdoughs Assessed by ITS-PCR Analysis.
AU  - Lutter L
AU  - Kuzina A
AU  - Andreson H
PY  - 2024
JO  - Microorganisms
DO  - 10.3390/microorganisms12091872
UR  - https://doi.org/10.3390/microorganisms12091872
ER  -

APA

L, L., A, K., & H, A. (2024). Genotypic Stability of Lactic Acid Bacteria in Industrial Rye Bread Sourdoughs Assessed by ITS-PCR Analysis.. Microorganisms. https://doi.org/10.3390/microorganisms12091872

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pubmed · retrieved 2026-09-25T01:47:25.681Z