Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity

The study of the microbiotas of 19 Italian sourdoughs used for the manufacture of traditional/typical breads allowed the identification, through a culture-dependent approach, of 20 and 4 species of lactic acid bacteria (LAB) and yeasts, respectively. Numerically, the most frequent LAB isolates were...

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Autores principales: Minervini, Fabio, Di Cagno, Raffaella, Lattanzi, Anna, De Angelis, Maria, Antonielli, Livio, Cardinali, Gianluigi, Cappelle, Stefan, Gobbetti, Marco
Formato: Artigo
Lenguaje:Inglês
Publicado: American Society for Microbiology 2012
Materias:
Microbial Ecology
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC3273004/
https://ncbi.nlm.nih.gov/pubmed/22156414
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.07721-11
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