In order to contribute to the description of sourdough LAB composition, MiSeq sequencing and qPCR methods were performed in association with cultural methods. A panel of 16 French organic bakers and farmer-bakers were selected for this work. The lactic acid bacteria (LAB) diversity of their organic sourdoughs was investigated quantitatively and qualitatively combining (i) Lactobacillus sanfranc...

Introduction Concepts of Industrial Microbiology Microbial Products of Industrial Use Energy Generating Pathways: Fermentations and Respiration Regulation of Metabolic Pathways Screening of Microbes Culture Preservation Strain Development Strategy Microbial Growth and its Kinetics Fermentor & Fermentation Process Fermentation Media Inoculum Development Downstream Processing Commercial Productio...

Dihydrouridine residues in bakers’ yeast transfer RNA were reductively cleaved with sodium borohydride. The amino acid acceptor activity of three species of transfer RNA and the ribosoma binding of one species of transfer RNA were determined for these modified transfer RNAs. The data indicate that the reductive cleavage of the dihydrouridine residues in these transfer RNAs has no effect upon th...