Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs

Food Microbiology

Volumn 70, Issue , 2018, Pages 162-171

  Minervini, Fabio ^a   Lattanzi, Anna ^a   Dinardo, Francesca Rita ^a   De Angelis, Maria ^a   Gobbetti, Marco ^b  

^a UNIVERSITY OF BARI   (Italy)

^b FREE UNIVERSITY OF BOZEN BOLZANO   (Italy)

Author keywords

Contamination; Endophytic; Lactobacilli; Sourdough; Wheat

Indexed keywords

ANALYSIS; BREAD; CLASSIFICATION; ENDOPHYTE; FERMENTATION; FLOUR; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; WHEAT;

BREAD; ENDOPHYTES; FERMENTATION; FLOUR; LACTOBACILLUS; TRITICUM;

EID: 85031291277     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2017.09.006     Document Type: Article

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