Anna Lattanzi

Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity

Fabio Minervini, Raffaella Di Cagno, Anna Lattanzi et al. · Applied and Environmental Microbiology · 2011 · 190 citations · Full text

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

Anna Lattanzi, Fabio Minervini, Raffaella Di Cagno et al. · International Journal of Food Microbiology · 2013 · 133 citations

Yeast Microbiota, Food Fermentation, Food Spoilage +10

House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs

Fabio Minervini, Anna Lattanzi, Maria De Angelis et al. · Food Microbiology · 2015 · 124 citations · Full text

Probiotic, House Microbiotas, Food Fermentation +9

Influence of Artisan Bakery- or Laboratory-Propagated Sourdoughs on the Diversity of Lactic Acid Bacterium and Yeast Microbiotas

Fabio Minervini, Anna Lattanzi, Maria De Angelis et al. · Applied and Environmental Microbiology · 2012 · 123 citations · Full text

Biology, Microbial Diversity, Food Fermentation +14

Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs

Emilie Lhomme, Anna Lattanzi, Xavier Dousset et al. · International Journal of Food Microbiology · 2015 · 116 citations

Probiotic, Food Fermentation, Lactic Acid Bacteria +8