| codominance of lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation. | fifteen sourdoughs produced in western sicily (southern italy) were analysed by classical methods for their chemico-physical characteristics and the levels of lactic acid bacteria (lab). ph and total titratable acidity (tta) were mostly in the range commonly reported for similar products produced in italy, but the fermentation quotient (fq) of the majority of samples was above 4.0, due to the low concentration of acetic acid estimated by high performance liquid chromatography (hplc). specific co ... | 2015 | 26187828 |