The Mutual Influence of Predominant Microbes in Sourdough Fermentation: Focusing on Flavor Formation and Gene Transcription

The interplay between microorganisms generally plays a vital role in food fermentation. In this study, the mutual influence of Saccharomyces cerevisiae and Fructilactobacillus sanfranciscensis, the two predominant microbes in the sourdough ecosystem, were investigated in situ during fermentation. Do...

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Detalles Bibliográficos
Autores principales: Liu, Tongjie, Shi, Yixin, Li, Yang, Yi, Huaxi, Gong, Pimin, Lin, Kai, Zhang, Zhe, Zhang, Lanwei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9367918/
https://www.ncbi.nlm.nih.gov/pubmed/35954139
http://dx.doi.org/10.3390/foods11152373

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9367918/
https://www.ncbi.nlm.nih.gov/pubmed/35954139
http://dx.doi.org/10.3390/foods11152373

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