Ecological parameters influencing microbial diversity and stability of traditional sourdough.

@article{Minervini2014EcologicalPI,
  title={Ecological parameters influencing microbial diversity and stability of traditional sourdough.},
  author={Fabio Minervini and Maria Grazia De Angelis and Raffaella di Cagno and Marco Gobbetti},
  journal={International journal of food microbiology},
  year={2014},
  volume={171},
  pages={136-46}
}
The quality of some leavened, sourdough baked goods is not always consistent, unless a well propagated sourdough starter culture is used for the dough fermentation. Among the different types of sourdough used, the traditional sourdough has attracted the interest of researchers, mainly because of its large microbial diversity, especially with respect to lactic acid bacteria. Variation in this diversity and the factors that cause it will impact on quality and is the subject of this review… CONTINUE READING
Recent Discussions
This paper has been referenced on Twitter 4 times over the past 90 days. VIEW TWEETS

From This Paper

Topics from this paper.

Citations

Publications citing this paper.
Showing 1-10 of 18 extracted citations

Similar Papers

Loading similar papers…