Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation

This study aimed at assessing the effect of tap water on the: (i) lactic acid bacteria (LAB) population of a traditional and mature sourdough; and (ii) establishment of LAB community during sourdough preparation. Ten tap water, collected from Italian regions characterized by cultural heritage in lea...

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Detalles Bibliográficos
Autores principales: Minervini, Fabio, Dinardo, Francesca Rita, De Angelis, Maria, Gobbetti, Marco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6345887/
https://www.ncbi.nlm.nih.gov/pubmed/30679519
http://dx.doi.org/10.1038/s41598-018-36786-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6345887/
https://www.ncbi.nlm.nih.gov/pubmed/30679519
http://dx.doi.org/10.1038/s41598-018-36786-2

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