LACTOBACILLI IN SOURDOUGH FERMENTATION: A REVIEW

Sourdough technology is widely used; it is employed in bread making and for the production of cakes. Sourdough is characterized by a complex microbial ecosystem, mainly represented by lactic acid bacteria and yeasts, whose fermentation confers to the resulting bread its characteristic features such as palatability and high sensory quality. Investigation of the microbial composition of sourdough is relevant in order to determine the potential activities of sourdough microorganisms. This review focuses on the role of the most important group of sourdough fermenting bacteria that consists of lactobacilli; species that belong to the Lactobacillus genus are the main responsible of flavor develop…

Yeast microbiota associated with spontaneous fermentation of traditional wheat sourdough breads of Abruzzo region (Italy)

GENOTYPIC AND PHENOTYPIC DIVERSITY OF LACTOBACILLUS ROSSIAE STRAINS ISOLATED FROM SOURDOUGH