Mycobiome characterization of “Ghimisone”, a Sardinian ancient barley sourdough traditionally used in Sardinia for making “Ogliathu” bread
The sourdough is a biological complex matrix consisting of yeasts and lactic acid bacteria, derived from the spontaneous fermentation of the native microorganisms normally present in flour. In Italy, the microbiota of several hundred sourdoughs have been characterized at molecular and functional lev...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Bologna
2022-05-01
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| Series: | Italian Journal of Mycology |
| Subjects: | |
| Online Access: | https://italianmycology.unibo.it/article/view/14241 |