Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough

• Main Authors: Krischina Singer Aplevicz (Author), Jaciara Zarpellon Mazo (Author), Eunice Cassanego Ilha (Author), Andréia Zilio Dinon (Author), Ernani Sebastião Sant´Anna (Author)
• Format: Book
• Published: Universidade de São Paulo, 2014-04-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Sourdough is a mixture of flour and water fermented by lactic acid bacteria and yeast, with a large use in bakery products. This study was developed with Brazilian grape (Niagara rosada) sourdough obtained from spontaneous fermentation. The aim of this work was to characterize genotypic and phenotyp...