Large Genetic Intraspecific Diversity of Autochthonous Lactic Acid Bacteria and Yeasts Isolated from PDO Tuscan Bread Sourdough
Abstract
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Abstract
1. Introduction
2. Materials and Methods
2.1. Microorganisms
2.2. Molecular Intraspecific Diversity of LAB Isolates Characterizing the PDO Tuscan Bread Sourdough
2.3. Molecular Intraspecific Diversity of Yeast Isolates Characterizing the PDO Tuscan Bread Sourdough
3. Results
3.1. Molecular Intraspecific Diversity of LAB Isolates Characterizing the PDO Tuscan Bread Sourdough
3.2. Molecular Intraspecific Diversity of Yeast Isolates Characterizing the PDO Tuscan Bread Sourdough
4. Discussion
Author Contributions
Funding
Conflicts of Interest
References
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Strains a | Source of Isolation |
---|---|
Lactobacillus sanfranciscensis IMA 1LAB-3LAB; 5LAB-49LAB; 51LAB-53LAB; 55LAB-99LAB | PDO Tuscan bread sourdough |
Lactobacillus sanfranciscensis DSMZ 20451T | San Francisco sourdough |
Kazachstania humilis IMA 1Y-18Y; 20Y-35Y; 37Y-38Y; 40Y-41Y; 43Y-51Y; 103Y-104Y; 106Y-120Y; 122Y | PDO Tuscan bread sourdough |
Saccharomyces cerevisiae IMA 19Y, 36Y; 105Y | PDO Tuscan bread sourdough |
Kazachstania humilis DBVPG 6753T | San Francisco sourdough |
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Palla, M.; Cristani, C.; Giovannetti, M.; Agnolucci, M. Large Genetic Intraspecific Diversity of Autochthonous Lactic Acid Bacteria and Yeasts Isolated from PDO Tuscan Bread Sourdough. Appl. Sci. 2020, 10, 1043. https://doi.org/10.3390/app10031043
Palla M, Cristani C, Giovannetti M, Agnolucci M. Large Genetic Intraspecific Diversity of Autochthonous Lactic Acid Bacteria and Yeasts Isolated from PDO Tuscan Bread Sourdough. Applied Sciences. 2020; 10(3):1043. https://doi.org/10.3390/app10031043
Chicago/Turabian StylePalla, Michela, Caterina Cristani, Manuela Giovannetti, and Monica Agnolucci. 2020. "Large Genetic Intraspecific Diversity of Autochthonous Lactic Acid Bacteria and Yeasts Isolated from PDO Tuscan Bread Sourdough" Applied Sciences 10, no. 3: 1043. https://doi.org/10.3390/app10031043
APA StylePalla, M., Cristani, C., Giovannetti, M., & Agnolucci, M. (2020). Large Genetic Intraspecific Diversity of Autochthonous Lactic Acid Bacteria and Yeasts Isolated from PDO Tuscan Bread Sourdough. Applied Sciences, 10(3), 1043. https://doi.org/10.3390/app10031043