Effect of Staphylococcus aureus Contamination on the Microbial Diversity and Metabolites in Wholewheat Sourdough

Wholewheat sourdough products are becoming increasingly more popular, and Staphylococcus aureus is a common opportunistic pathogen in dough products. The effects of S. aureus contamination (10(2) cfu/g) on metabolites as well as titratable acidity (TTA), pH, and microbial diversity of sourdough were...

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Detalles Bibliográficos
Autores principales: Guo, Weidan, Li, Zhengwen, Fu, Xiangjin, Zhou, Wenhua, Ren, Jiali, Wu, Yue
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265278/
https://www.ncbi.nlm.nih.gov/pubmed/35804775
http://dx.doi.org/10.3390/foods11131960

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265278/
https://www.ncbi.nlm.nih.gov/pubmed/35804775
http://dx.doi.org/10.3390/foods11131960

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