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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...

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Detalles Bibliográficos
Autores principales:	Oshiro, Mugihito, Tanaka, Masaru, Momoda, Rie, Zendo, Takeshi, Nakayama, Jiro
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	American Society for Microbiology 2021
Materias:	Research Article
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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