| phenotypic characterization of lactic acid bacteria from sourdoughs for altamura bread produced in apulia (southern italy). | in order to study the composition of the lactic acid bacteria (lab) community of sourdoughs used for the manufacture of altamura bread, a traditional durum wheat bread produced in apulia (southern italy), 111 strains of lab were isolated and characterized. the phenotypic characterization of the isolates, carried out using a set of 29 tests, allowed the identification of 15 clusters at the 80% similarity level by hierarchical cluster analysis. of the isolates, 88% were identified as facultatively ... | 2005 | 15617801 |