Search

Now showing items 1-2 of 2

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 ...
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas

Minervini F; Lattanzi A; De Angelis M; Di Cagno R; Gobbetti M (2012)
Seven mature type I sourdoughs were comparatively back-slopped (80 days) at artisan bakery and laboratory levels under constant technology parameters. The cell density of presumptive lactic acid bacteria and related ...