Open AccessExploring the microbial community of traditional sourdoughs to select yeasts and lactic acid bacteria
Author(s) -
Giovanna Iosca,
Luciana De Vero,
Maria Gullo,
Fabio Licciardello,
Andrea Quartieri,
Andrea Pulvirenti
Publication year - 2020
Language(s) - English
Resource type - Conference proceedings
DOI - 10.3390/ecm2020-07126
Subject(s) - biology , starter , fermentation , food science , bacteria , 16s ribosomal rna , lactic acid , lactobacillus , microbiology and biotechnology , fermentation starter , genetics