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Article

Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation.

Food microbiology - 1 Oct 2015

Ventimiglia Giusi, Alfonzo Antonio, Galluzzo Paola, Corona Onofrio, Francesca Nicola, Caracappa Santo, Moschetti Giancarlo, Settanni Luca

Abstract excerpt

Fifteen sourdoughs produced in western Sicily (southern Italy) were analysed by classical methods for their chemico-physical characteristics and the levels of lactic acid bacteria (LAB). pH and total titratable acidity (TTA) were mostly in the range commonly reported for similar products produced in Italy, but the fermentation quotient (FQ) of the majority of samples was above 4.0, due to the low concentration of...

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PMID: 26187828
DOI: 10.1016/j.fm.2015.04.011

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