Microbiotas characterized for 19 traditional Italian sourdough breads
Italy is well-known for aesthetics that play to every sense of the human sensory system: automotive style, espresso, ancient architecture, music, and Fettuccini Alfredo, among much else. Now a team of Italian investigators has analyzed the microbiota of 19 sourdoughs used in traditional Italian breads. They report their findings in the February issue of the journal Applied and Environmental Microbiology....
Source: PhysOrg - Wednesday, 15 February
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