| development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria. | three obligately heterofermentative lactic acid bacteria (lab) strains (lactobacillus sanfranciscensis pon100336, leuconostoc citreum pon10079 and weissella cibaria pon10030) were used in this study as a multi-species starter culture for sourdough production. the starter inoculum was prepared and propagated in sterile semolina extract (sse) broth. acidification kinetics, microbiological counts detected on specific media for sourdough lab, polymorphic profile comparison and species-specific pcrs ... | 2016 | 27374130 |