Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients

This study aimed to: (i) assess at what extent traditional, daily propagated, sourdough can be considered a stable microbial ecosystem; (ii) ascertain the drivers of stability/variability. For this purpose, samples of sourdough, flour and environment were collected over 1 year from three different b...

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Detalles Bibliográficos
Autores principales: Minervini, Fabio, Dinardo, Francesca R., Celano, Giuseppe, De Angelis, Maria, Gobbetti, Marco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6119722/
https://www.ncbi.nlm.nih.gov/pubmed/30210469
http://dx.doi.org/10.3389/fmicb.2018.01984

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6119722/
https://www.ncbi.nlm.nih.gov/pubmed/30210469
http://dx.doi.org/10.3389/fmicb.2018.01984

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