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Metagenetic Analysis for Microbial Characterization of <i>Focaccia</i> Doughs Obtained by Using Two Different Starters: Traditional Baker’s Yeast and a Selected <i>Leuconostoc citreum</i> Strain

Lactic acid bacteria (LAB) decisively influence the technological, nutritional, organoleptic and preservation properties of bakery products. Therefore, their use has long been considered an excellent strategy to improve the characteristics of those goods. The aim of this study was the evaluation of...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Massimo Ferrara, Angelo Sisto, Giuseppina Mulè, Paola Lavermicocca, Palmira De Bellis
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI AG 2021-05-01
Schriftenreihe:Foods
Schlagworte:
yeast-free dough
baker’s yeast
liquid sourdough
metagenetic analysis
lactic acid bacteria
microbiota
Online-Zugang:https://www.mdpi.com/2304-8158/10/6/1189
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