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The Influence of Germinated Hull-less Barley Sordough Fermentation Conditions on the Microbiota Development Cover

The Influence of Germinated Hull-less Barley Sordough Fermentation Conditions on the Microbiota Development

Rural Sustainability Research
Volume 46 (2021): Issue 341 (December 2021)
By: Dace Klava,  Iveta Poisa,  Sanita Reidzane,  Tatjana Kince,  Jekaterina Kazantseva and  Anna Traksmaa  
Open Access
|Dec 2021

Authors

Dace Klava

dace.klava@llu.lv

Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Iveta Poisa

Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Sanita Reidzane

Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Tatjana Kince

Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Jekaterina Kazantseva

Center of Food and Fermentation Technologies, Tallinn, Estonia

Anna Traksmaa

Center of Food and Fermentation Technologies, Tallinn, Estonia
Tallinn University of Technology, Tallinn, Estonia
DOI: https://doi.org/10.2478/plua-2021-0022 | Journal eISSN: 2256-0939
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Language: English
Page range: 105 - 115
Submitted on: Sep 29, 2021
Accepted on: Nov 8, 2021
Published on: Dec 22, 2021
Published by: Latvia University of Life Sciences and Technologies
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
spontaneous sourdough,
germinated hull less barley,
lactic acid bacteria
Related subjects:
Life sciences,
Biotechnology,
Ecology,
Plant science

© 2021 Dace Klava, Iveta Poisa, Sanita Reidzane, Tatjana Kince, Jekaterina Kazantseva, Anna Traksmaa, published by Latvia University of Life Sciences and Technologies
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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