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Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation

Ercolini D; Pontonio E; De Filippis F; Minervini F; La Storia A; Gobbetti M; Di Cagno R (2013)
The bacterial ecology during rye and wheat sourdough preparation was described by 16S rRNA gene pyrosequencing. Viable plate counts of presumptive lactic acid bacteria, the ratio between lactic acid bacteria and yeasts, ...
Organic Cultivation of Triticum turgidum subsp durum Is Reflected in the Flour-Sourdough Fermentation-Bread Axis

Rizzello CG; Cavoski I; Turk J; Ercolini D; Nionelli L; Pontonio E; De Angelis M; De Filippis F; Gobbetti M; Di Cagno R (2015)
Triticum turgidum subsp. durum was grown according to four farming systems: conventional (C-ONV), organic with cow manure (O-MAN) or green manure (O-LEG), and without inputs (NOINPUT). Some chemical and technological ...