Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains

The recovery of yeasts and lactic acid bacteria (LAB) involved in sourdough fermentation is the first step in the selection of starters with suitable technological aptitude and capable of producing desired aromas and/or aromatic precursors. In this work, two sourdoughs samples (MA and MB) and the de...

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Detalles Bibliográficos
Autores principales: De Vero, Luciana, Iosca, Giovanna, La China, Salvatore, Licciardello, Fabio, Gullo, Maria, Pulvirenti, Andrea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8160612/
https://www.ncbi.nlm.nih.gov/pubmed/34069676
http://dx.doi.org/10.3390/microorganisms9051093

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8160612/
https://www.ncbi.nlm.nih.gov/pubmed/34069676
http://dx.doi.org/10.3390/microorganisms9051093

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