Large Genetic Intraspecific Diversity of Autochthonous Lactic Acid Bacteria and Yeasts Isolated from PDO Tuscan Bread Sourdough
The diverse metabolites, positively affecting the nutritional, organoleptic and technological traits of leavened baked goods, are produced by different sourdough lactic acid bacteria (LAB) and yeast strains, as the result of their genetic intraspecific diversity. Therefore, the molecular and functio...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-02-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/10/3/1043 |