House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs

2015/07/02 by Fabio Minervini, Anna Lattanzi, Maria De Angelis +2 · 4 citations
Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · Nursing · #Food composition and properties #Gut microbiota and health #Probiotics and Fermented Foods

paper · doi:10.1016/j.fm.2015.06.009

openalex publication_date 2015/07/02 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/30

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• Bioprospecting of sourdough microbial species from artisan bakeries in the city of Valencia
• Microbial Ecology and Process Technology of Sourdough Fermentation
• Omics approaches to understand sourdough fermentation processes
• Sourdough Bread