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Mechanistic Insight into Yeast Bloom in a Lactic Acid Bacteria Relaying-Community in the Start of Sourdough Microbiota Evolution
The spontaneous microbiota of wheat sourdough, often comprising one yeast species and several lactic acid bacteria (LAB) species, evolves over repeated fermentation cycles, which bakers call backslopping. The final product quality largely depends on the microbiota functions, but these fluctuate some...
Autores principales: | Oshiro, Mugihito, Tanaka, Masaru, Momoda, Rie, Zendo, Takeshi, Nakayama, Jiro |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
American Society for Microbiology
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8528097/ https://www.ncbi.nlm.nih.gov/pubmed/34668750 http://dx.doi.org/10.1128/Spectrum.00662-21 |
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