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Journals
Rural Sustainability Research
Volume 46 (2021): Issue 341 (December 2021)
Open Access
The Influence of Germinated Hull-less Barley Sordough Fermentation Conditions on the Microbiota Development
Dace Klava
Dace Klava
,
Iveta Poisa
Iveta Poisa
,
Sanita Reidzane
Sanita Reidzane
,
Tatjana Kince
Tatjana Kince
,
Jekaterina Kazantseva
Jekaterina Kazantseva
and
Anna Traksmaa
Anna Traksmaa
| Dec 22, 2021
Rural Sustainability Research
Volume 46 (2021): Issue 341 (December 2021)
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Published Online:
Dec 22, 2021
Page range:
105 - 115
Received:
Sep 29, 2021
Accepted:
Nov 08, 2021
DOI:
https://doi.org/10.2478/plua-2021-0022
Keywords
spontaneous sourdough
,
germinated hull less barley
,
lactic acid bacteria
© 2021 Dace Klava et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Dace Klava
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