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Article

Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation.

Food microbiology - 1 Apr 2017

Alfonzo Antonio, Miceli Claudia, Nasca Anna, Franciosi Elena, Ventimiglia Giusi, Di Gerlando Rosalia, Tuohy Kieran, Francesca Nicola, Moschetti Giancarlo, Settanni Luca

Abstract excerpt

The present work was carried out to retrieve the origin of lactic acid bacteria (LAB) in sourdough. To this purpose, wheat LAB were monitored from ear harvest until the first step of fermentation for sourdough development. The influence of the geographical area and variety on LAB species/strain composition was also determined. The ears of four Triticum durum varieties (Duilio, Iride, Saragolla and Simeto) were...

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PMID: 27889157
DOI: 10.1016/j.fm.2016.10.014

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 5 Sept 2026. Manifest publication-graph-cohort-2026-09-05.1.

Source receipt: pubmed, retrieved 5 Sept 2026.

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