Taxonomic structure of bacterial communities in sourdoughs of spontaneous fermentation

The article is devoted to the study of the microbiome of spontaneously fermented sourdoughs. The aim of the work was to study the inf luence of the technological parameters of sourdough propagations on the taxonomic structure of the microbiome of spontaneously fermented sourdoughs. Two spontaneously...

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Detalles Bibliográficos
Autores principales: Khlestkin, V.K., Lockachuk, M.N., Savkina, O.A., Kuznetsova, L.I., Pavlovskaya, E.N., Parakhina, O.I.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Federal Research Center Institute of Cytology and Genetics of Siberian Branch of the Russian Academy of Sciences 2022
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9260649/
https://www.ncbi.nlm.nih.gov/pubmed/35864940
http://dx.doi.org/10.18699/VJGB-22-47

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9260649/
https://www.ncbi.nlm.nih.gov/pubmed/35864940
http://dx.doi.org/10.18699/VJGB-22-47

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