Interactions between Kazachstania humilis Yeast Species and Lactic Acid Bacteria in Sourdough

Sourdoughs harbor simple microbial communities usually composed of a few prevailing lactic acid bacteria species (LAB) and yeast species. However, yeast and LAB found in sourdough have been described as highly diverse. Even if LAB and yeast associations have been widely documented, the nature of the...

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Detalles Bibliográficos
Autores principales: Carbonetto, Belén, Nidelet, Thibault, Guezenec, Stéphane, Perez, Marc, Segond, Diego, Sicard, Delphine
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074792/
https://www.ncbi.nlm.nih.gov/pubmed/32053958
http://dx.doi.org/10.3390/microorganisms8020240

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074792/
https://www.ncbi.nlm.nih.gov/pubmed/32053958
http://dx.doi.org/10.3390/microorganisms8020240

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