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

Giusi Ventimiglia1, Antonio Alfonzo1, Paola Galluzzo2

  • 1Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.

Food Microbiology
|July 19, 2015
PubMed

Keywords:
Bacterial codominanceLactic acid bacteriaLactobacillus plantarumSourdoughStarter selection

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