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Influence of Geographical Origin and Flour Type on Diversity of Lactic Acid Bacteria in Traditional Belgian Sourdoughs
Appl. Environ. Microbiol. Scheirlinck et al. 73: 6262

Supplemental material

Files in this Data Supplement:

  • Supplemental file 1 - Dendrogram generated after alignment and cluster analysis of pheS sequences of 25 type strains and 96 selected LAB sourdough isolates (Fig. S1); 3D score plot of principal component analysis of data obtained from 15 Belgian artisan sourdough samples originating from depositors producing more than one sourdough (Fig. S2).
    MS Word document, 2.0 MB.



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