0000000001090522

AUTHOR

A Corsetti

showing 3 related works from this author

LACTOBACILLI IN SOURDOUGH FERMENTATION: A REVIEW

2007

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…

sostanze antimicrobiche Lactobacillus impasti acidiSettore AGR/16 - Microbiologia Agraria
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Yeast microbiota associated with spontaneous fermentation of traditional wheat sourdough breads of Abruzzo region (Italy)

2010

yeasts sourdough bread
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GENOTYPIC AND PHENOTYPIC DIVERSITY OF LACTOBACILLUS ROSSIAE STRAINS ISOLATED FROM SOURDOUGH

2007

Lactobacillus rossiae attività proteinasica 16S rRNA
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