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Article

Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy).

International journal of food microbiology - 15 Jan 2005

Ricciardi Annamaria, Parente Eugenio, Piraino Paolo, Paraggio Margherita, Romano Patrizia

Abstract excerpt

In order to study the composition of the lactic acid bacteria (LAB) community of sourdoughs used for the manufacture of Altamura bread, a traditional durum wheat bread produced in Apulia (Southern Italy), 111 strains of LAB were isolated and characterized. The phenotypic characterization of the i...

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PMID: 15617801
DOI: 10.1016/j.ijfoodmicro.2004.05.007

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 4 Sept 2026. Prepared record publication-15617801-2026-09-04.2. Manifest publication-graph-cohort-2026-09-04.2.

Source receipt: PubMed via Helena Literature Corpus, retrieved 4 Sept 2026.

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