ArticleFoods (Basel, Switzerland)2026
Exploring Microbial Diversity and Yeast Typing in Traditional Sourdoughs from Villaurbana (Sardinia, Italy) Using an Integrated Approach.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Sourdoughs are complex microbial ecosystems fundamental to traditional breadmaking. Despite extensive research, variability among traditional sourdough ecosystems remains a key area of investigation. In this context, 13 type I sourdough starters from Villaurbana (Sardinia, Italy) were characterised combining molecular and biochemical techniques. Bacterial and fungal communities were identified by NGS-based amplicon sequencing, while lactic and acetic acid, and residual sugars were quantified. The bacterial population was dominated by the genus
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