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House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs.
This study aimed at understanding the extent of contamination by lactic acid bacteria (LAB) and yeasts from the house microbiotas during sourdough back-slopping. Besides sourdoughs, wall, air,Expand
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The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods.
The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of some traditional Italian sweet leavened baked goods were studied through culture-dependent method andExpand
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Influence of Artisan Bakery- or Laboratory-Propagated Sourdoughs on the Diversity of Lactic Acid Bacterium and Yeast Microbiotas
ABSTRACT Seven mature type I sourdoughs were comparatively back-slopped (80 days) at artisan bakery and laboratory levels under constant technology parameters. The cell density of presumptive lacticExpand
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Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle
ABSTRACT This study aimed at assessing the dynamics of lactic acid bacteria and other Firmicutes associated with durum wheat organs and processed products. 16S rRNA gene-based high-throughputExpand
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Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity
ABSTRACT The study of the microbiotas of 19 Italian sourdoughs used for the manufacture of traditional/typical breads allowed the identification, through a culture-dependent approach, of 20 and 4Expand
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Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs.
Sixteen sourdoughs (FS1-FS16) used for the manufacture of traditional French breads were characterized by strongly acid conditions (median value of pH 3.5). The concentration of free amino acidsExpand
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Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation
ABSTRACT Four traditional type I sourdoughs were comparatively propagated (28 days) under firm (dough yield, 160) and liquid (dough yield, 280) conditions to mimic the alternative technology optionsExpand
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Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough.
This study aimed at understanding the effect of additional ingredients (baker's yeast, macerated pears, grape must, honey, or water from macerated pears) on the microbiota and biochemicalExpand
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Assessment of comparative methods for storing type-I wheat sourdough
Abstract This study assessed the influence of refrigerated, frozen and dried storage on technological performances and bacterial diversity of three type-I sourdoughs periodically reactivated.Expand
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Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs.
The aim of this study was to assess whether wheat endophytic lactic acid bacteria (LAB) are able to dominate in sourdough ecosystem. To do that, a first experimental phase considered doughs producedExpand
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