Lactic Acid Bacteria Biota and Aroma Profile of Italian Traditional Sourdoughs From the Irpinian Area in Italy

This study identified the lactic acid bacteria (LAB) biota and the volatilome profile of 28 typical sourdoughs of Irpinia—a large area of the Campania region of Southern Italy where numerous breads are produced, even today, following the ancient procedures of sourdough fermentation and for which inf...

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Detalles Bibliográficos
Autores principales: Reale, Anna, Di Renzo, Tiziana, Boscaino, Floriana, Nazzaro, Filomena, Fratianni, Florinda, Aponte, Maria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6667676/
https://www.ncbi.nlm.nih.gov/pubmed/31396170
http://dx.doi.org/10.3389/fmicb.2019.01621

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6667676/
https://www.ncbi.nlm.nih.gov/pubmed/31396170
http://dx.doi.org/10.3389/fmicb.2019.01621

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