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Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation
This study aimed at assessing the effect of tap water on the: (i) lactic acid bacteria (LAB) population of a traditional and mature sourdough; and (ii) establishment of LAB community during sourdough preparation. Ten tap water, collected from Italian regions characterized by cultural heritage in lea...
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| Udgivet i: | Sci Rep |
|---|---|
| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Nature Publishing Group UK
2019
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6345887/ https://ncbi.nlm.nih.gov/pubmed/30679519 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-018-36786-2 |
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