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. 2019 Feb 13;10:226. doi: 10.3389/fmicb.2019.00226

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Copyright © 2019 Bevilacqua, Speranza, Campaniello, Sinigaglia, Corbo and Lamacchia.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Desirability profiles for the effect of flour (F), inoculum (I), and temperature (T) on the acidification (parameter ΔpH_max) of L. delbrueckii subsp. bulgaricus. GF, Gluten Friendly Flour; CF, Control Flour.