Exploitation of Albanian wheat cultivars: Characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation

Food Microbiology

Volumn 44, Issue , 2014, Pages 96-107

  Nionelli, Luana ^a   Curri, Nertila ^b   Curiel, José Antonio ^a   Di Cagno, Raffaella ^a   Pontonio, Erica ^a   Cavoski, Ivana ^b   Gobbetti, Marco ^a   Rizzello, Carlo Giuseppe ^a  

^a UNIVERSITY OF BARI   (Italy)

^b ISTITUTO AGRONOMICO MEDITERRANEO   (Italy)

Author keywords

Albanian wheat cultivars; Lactic acid bacteria; Sourdough

Indexed keywords

LACTIC ACID;

ANALYSIS; BREAD; CHEMISTRY; CLASSIFICATION; FERMENTATION; FLOUR; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; METABOLISM; MICROBIOLOGY; MICROFLORA; MOLECULAR GENETICS; PHYLOGENY; WHEAT;

BREAD; FERMENTATION; FLOUR; LACTIC ACID; LACTOBACILLACEAE; MICROBIOTA; MOLECULAR SEQUENCE DATA; PHYLOGENY; TRITICUM;

EID: 84902469338     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.05.011     Document Type: Article

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