Microbiological and Biomolecular Methods Applicable to the Isolation, Characterization and Identification of Microbial Sourdough Strains
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-48604-3_5
Reference153 articles.
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3. Anguluri K, Cassanelli S, Gullo M et al (2022) Candidate acetic acid bacteria strains for levan production. Polymers 14(10):2000
4. Aplevicz KS, Mazo JZ, Ilha EC et al (2014) Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough. Brazilian J Pharm Sci 50:321–327. https://doi.org/10.1590/S1984-82502014000200011
5. Arena MP, Russo P, Spano G, Capozzi V (2019) Exploration of the microbial biodiversity associated with north Apulian sourdoughs and the effect of the increasing number of inoculated lactic acid bacteria strains on the biocontrol against fungal spoilage. Fermentation 5:97. https://doi.org/10.3390/fermentation5040097
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