Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation
Marco Montemurro, Giuseppe Celano, Maria De Angelis, Marco Gobbetti, Carlo Giuseppe Rizzello, Erica Pontonio
Topics & Concepts
Food scienceLactobacillus plantarumFermentationLactobacillusBiologyPediococcusLactic acidChemistryBacteriaGeneticsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods