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Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical Italian breads: interactions between ingredients and microbial species diversity

Minervini F; Di Cagno R; Lattanzi A; De Angelis M; Antonielli L; Cardinali G; Cappelle S; Gobbetti M (2012)
The study of the microbiotas of 19 Italian sourdoughs used for the manufacture of traditional/typical breads allowed the identification, through a culture-dependent approach, of 20 and 4 species of lactic acid bacteria ...