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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Detalles Bibliográficos
Autores principales: Celano, Giuseppe, De Angelis, Maria, Minervini, Fabio, Gobbetti, Marco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2016
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5099235/
https://www.ncbi.nlm.nih.gov/pubmed/27877165
http://dx.doi.org/10.3389/fmicb.2016.01770

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5099235/
https://www.ncbi.nlm.nih.gov/pubmed/27877165
http://dx.doi.org/10.3389/fmicb.2016.01770

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