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Proteomic Analysis Explores Interactions between Lactiplantibacillus plantarum and Saccharomyces cerevisiae during Sourdough Fermentation

Sourdough is a fermentation culture which is formed following metabolic activities of a multiple bacterial and fungal species on raw dough. However, little is known about the mechanism of interaction among different species involved in fermentation. In this study, Lactiplantibacillus plantarum Sx3 a...

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Detalles Bibliográficos
Autores principales:	Zhang, Guohua, Qi, Qianhui, Sadiq, Faizan Ahmed, Wang, Wei, He, Xiaxia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8620635/ https://www.ncbi.nlm.nih.gov/pubmed/34835478 http://dx.doi.org/10.3390/microorganisms9112353

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