Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients

Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients

This study aimed to: (i) assess at what extent traditional, daily propagated, sourdough can be considered a stable microbial ecosystem; (ii) ascertain the drivers of stability/variability. For this purpose, samples of sourdough, flour and environment were collected over 1 year from three different b...

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Bibliographic Details
Main Authors: Fabio Minervini, Francesca R. Dinardo, Giuseppe Celano, Maria De Angelis, Marco Gobbetti
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-08-01
Series:Frontiers in Microbiology
Subjects:
bakery
traditional
sourdough
flour
carbohydrates
free amino acids
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2018.01984/full

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