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Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough
Brazilian Journal of Pharmaceutical Sciences
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 phenotypically lactic acid bacteria and yeasts isolated from sourdough. The phenotypic identification for bacteria and yeasts was performed by using the kit API50CHL and 20CAUX and the genotypicdoi:10.1590/s1984-82502014000200011 fatcat:lsfngunyofcjrj2zy7aes3rnbm