House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs

Food Microbiology

Volumn 52, Issue , 2015, Pages 66-76

  Minervini, Fabio ^a   Lattanzi, Anna ^a   De Angelis, Maria ^a   Celano, Giuseppe ^a   Gobbetti, Marco ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Bakery equipment; House microbiota; Lactic acid bacteria; Sourdough; Wheat flour; Yeasts

Indexed keywords

FIRMICUTES; KAZACHSTANIA; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SANFRANCISCENSIS; SACCHAROMYCES CEREVISIAE; TRITICUM AESTIVUM; WEISSELLA CIBARIA;

LACTIC ACID;

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

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

EID: 84936774400     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2015.06.009     Document Type: Article

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