Microbial Consortia Involved in Traditional Sicilian Sourdough: Characterization of Lactic Acid Bacteria and Yeast Populations

Sourdough is one of the oldest starters traditionally used for making baked goods, offering several advantages to the sensory, rheology, and shelf life of final products. The present study investigated, for the first time, the microbiota of spontaneously fermented Maiorca dough samples collected fro...

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Principais autores:	Alessandra Pino, Nunziatina Russo, Lisa Solieri, Laura Sola, Cinzia Caggia, Cinzia Lucia Randazzo
格式:	Artigo
語言:	Inglês
出版:	MDPI AG 2022-01-01
叢編:	Microorganisms
主題:	ancient grains microbial community ARDRA PCR-RFLP analysis rep-PCR analysis
在線閱讀:	https://www.mdpi.com/2076-2607/10/2/283
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