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Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour

Sourdough fermentation is a traditional process that is used to improve bread quality. A spontaneous sourdough ecosystem consists of a mixture of flour and water that is fermented by endogenous lactic acid bacteria (LAB) and yeasts. The aim of this study was to identify bacterial diversity during ba...

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Detalles Bibliográficos
Autores principales:	Boreczek, Jakub, Litwinek, Dorota, Żylińska‐Urban, Joanna, Izak, Dariusz, Buksa, Krzysztof, Gawor, Jan, Gromadka, Robert, Bardowski, Jacek Karol, Kowalczyk, Magdalena
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2020
Materias:	Original Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142371/ https://www.ncbi.nlm.nih.gov/pubmed/32045510 http://dx.doi.org/10.1002/mbo3.1009

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