Metagenetic Analysis for Microbial Characterization of Focaccia Doughs Obtained by Using Two Different Starters: Traditional Baker’s Yeast and a Selected Leuconostoc citreum Strain

Lactic acid bacteria (LAB) decisively influence the technological, nutritional, organoleptic and preservation properties of bakery products. Therefore, their use has long been considered an excellent strategy to improve the characteristics of those goods. The aim of this study was the evaluation of...

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Detalles Bibliográficos
Autores principales: Ferrara, Massimo, Sisto, Angelo, Mulè, Giuseppina, Lavermicocca, Paola, De Bellis, Palmira
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8225195/
https://www.ncbi.nlm.nih.gov/pubmed/34070312
http://dx.doi.org/10.3390/foods10061189

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8225195/
https://www.ncbi.nlm.nih.gov/pubmed/34070312
http://dx.doi.org/10.3390/foods10061189

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