Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread

Sourdough starters are naturally occurring microbial communities in which the environment, ingredients, and bakers are potential sources of microorganisms. The relative importance of these pools remains unknown. Here, bakers from two continents used a standardized recipe and ingredients to make star...

Descripción completa

Detalles Bibliográficos
Autores principales: Reese, Aspen T., Madden, Anne A., Joossens, Marie, Lacaze, Guylaine, Dunn, Robert R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6968659/
https://www.ncbi.nlm.nih.gov/pubmed/31941818
http://dx.doi.org/10.1128/mSphere.00950-19

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6968659/
https://www.ncbi.nlm.nih.gov/pubmed/31941818
http://dx.doi.org/10.1128/mSphere.00950-19

Ejemplares similares