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The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods

Lattanzi, A. Minervini, F. Di Cagno, R. Diviccaro, A. Antonielli, L. Cardinali, G. Cappelle, S. De Angelis, M. Gobbetti, M.

International Journal of Food Microbiology, 2013

https://doi.org/10.1016/j.ijfoodmicro.2013.02.010

Livio Antonielli

Antonielli Livio

ORCID: 0000-0002-7140-8359

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Correction: Compant et al., "Draft genome sequence of the root-colonizing fungus Trichoderma harzianum B97" [Genome Announc, 5, 13, (2017) (e00137-17)] https://doi.org/10.1128/genomeA.00137-17 10.1128/genomeA.00549-17

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The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods 10.1016/j.ijfoodmicro.2013.02.010

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Di Cagno Raffaella

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Marco Gobbetti

Gobbetti Marco / Free University of Bolzano/Bozen

ORCID: 0000-0003-0869-2737

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