Microbial Consortia Involved in Traditional Sicilian Sourdough: Characterization of Lactic Acid Bacteria and Yeast Populations

Sourdough is one of the oldest starters traditionally used for making baked goods, offering several advantages to the sensory, rheology, and shelf life of final products. The present study investigated, for the first time, the microbiota of spontaneously fermented Maiorca dough samples collected fro...

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Detalles Bibliográficos
Autores principales: Pino, Alessandra, Russo, Nunziatina, Solieri, Lisa, Sola, Laura, Caggia, Cinzia, Randazzo, Cinzia Lucia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8875953/
https://www.ncbi.nlm.nih.gov/pubmed/35208738
http://dx.doi.org/10.3390/microorganisms10020283

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8875953/
https://www.ncbi.nlm.nih.gov/pubmed/35208738
http://dx.doi.org/10.3390/microorganisms10020283

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