Pisa – A team of the University of Pisa has sequenced the DNA of populations of Tuscan bread and lactic bacteria, revealing the potential healthy properties of this food. The study, coordinated by Dr Monica Agnolucci of the department of Agrarian, Food and Agro-environmental Sciences and conducted with Michela Palla, Caterina Cristani and Professor Manuela Giovannetti, was published on the International Journal of Food Microbiology and provides the first Absolute data on the natural acidic mix – also known as “sourdough” – of Tuscan DOP bread. “We worked to isolate and identify the indigenous microorganisms that are the basis of Tuscan bread production, from which we extracted DNA – says Monica Agnolucci – which we sequenced and deposited in the European Nucleotide Archive, an international genetic bank. ” (9colonne)
