Different flour microbial communities drive to sourdoughs characterized by diverse bacterial strains and free amino acid profiles

Different flour microbial communities drive to sourdoughs characterized by diverse bacterial strains and free amino acid profiles

This work aimed to investigate whether different microbial assemblies in flour may influence the microbiological and biochemical characteristics of traditional sourdough. To reach this purpose, members of lactic acid bacteria, enterobacteria, and yeasts were isolated from durum wheat flour. Secondly...

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Bibliographic Details
Main Authors:	GIUSEPPE CELANO, Maria De Angelis, Fabio Minervini, Marco Gobbetti
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2016-11-01
Series:	Frontiers in Microbiology
Subjects:	Yeasts Lactic acid bacteria Enterobacteria sourdough free amino acids Bacterial strains
Online Access:	http://journal.frontiersin.org/Journal/10.3389/fmicb.2016.01770/full

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