Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation

Four traditional type I sourdoughs were comparatively propagated (28 days) under firm (dough yield, 160) and liquid (dough yield, 280) conditions to mimic the alternative technology options frequently used for making baked goods. After 28 days of propagation, liquid sourdoughs had the lowest pH and...

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Bibliographic Details
Main Authors: Di Cagno, Raffaella, Pontonio, Erica, Buchin, Solange, De Angelis, Maria, Lattanzi, Anna, Valerio, Francesca, Gobbetti, Marco, Calasso, Maria
Format: Artigo
Language:Inglês
Published: American Society for Microbiology 2014
Subjects:
Food Microbiology
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC4018931/
https://ncbi.nlm.nih.gov/pubmed/24632249
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00309-14
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