Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity

• Published in: Applied and Environmental Microbiology 2012-02, Vol.78 (4), p.1251-1264
• Main Authors: MINERVINI, Fabio, DI CAGNO, Raffaella, LATTANZI, Anna, DE ANGELIS, Maria, ANTONIELLI, Livio, CARDINALI, Gianluigi, CAPPELLE, Stefan, GOBBETTI, Marco
• Format: Article
• Language: English
• Subjects: Amino Acids - analysis; Biodiversity; Biological and medical sciences; Correlation analysis; DNA, Bacterial - chemistry; DNA, Bacterial - genetics; DNA, Fungal - chemistry; DNA, Fungal - genetics; DNA, Ribosomal - chemistry; DNA, Ribosomal - genetics; Food Analysis; Food Microbiology; Fructose - analysis; Fundamental and applied biological sciences. Psychology; Glucose - analysis; Gram-positive bacteria; Italy; Lactobacillales - classification; Lactobacillales - genetics; Lactobacillales - isolation & purification; Lactobacillales - physiology; Maltose; Metagenome; Microbial Ecology; Microbial Interactions; Microbiology; Molecular Sequence Data; RNA, Ribosomal - genetics; RNA, Ribosomal, 16S - genetics; Sequence Analysis, DNA; Yeast; Yeasts - classification; Yeasts - genetics; Yeasts - isolation & purification; Yeasts - physiology
• ISSN: 0099-2240; 1098-5336
• DOI: 10.1128/AEM.07721-11

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