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Letícia da Fontoura Xavier Costa

Federal University of Rio Grande do Sul (UFRGS/PPGA) - Department of Microbiology, Immunology and Parasitology (ICBS)

Rio Grande do Sul

Brazil

  • Federal University of Rio Grande do Sul (UFRGS/PPGA) - Department of Microbiology, Immunology and Parasitology (ICBS)

SCHOLARLY PAPERS

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Ideas:
“  I'm actually research to sourdough microbiota and effect of bacterial genus in breads sensory evaluation, comparing short and long leavening.  ”

  • Federal University of Rio Grande do Sul (UFRGS/PPGA) - Department of Microbiology, Immunology and Parasitology (ICBS)

Scholarly Papers (1)

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Effect of Leavening Time in Sourdough Microbiota: An Approach Using Organic and Conventional Whole Wheat Flours

Number of pages: 27 Posted: 26 Aug 2021 Last Revised: 23 Dec 2021
Letícia da Fontoura Xavier Costa, Caroline Isabel Kothe, Tiela Trapp Grassotti, Raquel Pischke Garske, Beatriz Nagel Sandoval, Ana Paula Muterle Varela, Janira Prichula, Jeverson Frazzon, Michele Bertoni Mann, Roberta Cruz Silveira Thys and Ana Paula Guedes Frazzon
Federal University of Rio Grande do Sul (UFRGS/PPGA) - Department of Microbiology, Immunology and Parasitology (ICBS), Technical University of Denmark - The Novo Nordisk Foundation Center for Biosustainability- Sustainable Food Innovation Group, Federal University of Rio Grande do Sul (UFRGS/PPGA) - Department of Microbiology, Immunology and Parasitology (ICBS), Federal University of Rio Grande do Sul (UFRGS/PPGA) - Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS/PPGA) - Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS/PPGA), Federal University of Health Sciences of Porto Alegre (UFCSPA) - Department of Health Sciences, Federal University of Rio Grande do Sul (UFRGS/PPGA) - Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS/PPGA) - Department of Microbiology, Immunology and Parasitology (ICBS), Federal University of Rio Grande do Sul (UFRGS/PPGA) - Institute of Food Science and Technology and Federal University of Rio Grande do Sul (UFRGS/PPGA) - Department of Microbiology, Immunology and Parasitology (ICBS)
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yeast, Lactic acid bacteria, acetic acid bacteria, microbial composition, fermentation