Exploring the Microbial Community of Traditional Sourdoughs to Select Yeasts and Lactic Acid Bacteria

Exploring the Microbial Community of Traditional Sourdoughs to Select Yeasts and Lactic Acid Bacteria

Sourdoughs represent an awesome example of ecosystem in which yeasts and lactic acid bacteria (LAB) interact with each other, defining the characteristics of the final product in terms of composition, texture, taste and flavor. Therefore, the identification of dominant yeasts and LAB involved in the...

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Bibliographic Details
Main Authors: Giovanna Iosca, Luciana De Vero, Maria Gullo, Fabio Licciardello, Andrea Quartieri, Andrea Pulvirenti
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Proceedings
Subjects:
sourdoughs
starter culture
sequencing
Online Access:https://www.mdpi.com/2504-3900/66/1/3

Internet

https://www.mdpi.com/2504-3900/66/1/3

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