| monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation. | the present work was carried out to retrieve the origin of lactic acid bacteria (lab) in sourdough. to this purpose, wheat lab were monitored from ear harvest until the first step of fermentation for sourdough development. the influence of the geographical area and variety on lab species/strain composition was also determined. the ears of four triticum durum varieties (duilio, iride, saragolla and simeto) were collected from several fields located within the palermo province (sicily, italy) and ... | 2017 | 27889157 |
| phage biodiversity in artisanal cheese wheys reflects the complexity of the fermentation process. | dairy fermentations constitute a perfect "breeding ground" for bacteriophages infecting starter cultures, particularly strains of lactococcus lactis. in modern fermentations, these phages typically belong to one of three groups, i.e., the 936, p335, and c2 phage groups. traditional production methods present fewer chemical and physical barriers to phage proliferation compared to modern production systems, while the starter cultures used are typically complex, variable, and undefined. in the curr ... | 2017 | 28300778 |