Effect of <i>Staphylococcus aureus</i> Contamination on the Microbial Diversity and Metabolites in Wholewheat Sourdough
Wholewheat sourdough products are becoming increasingly more popular, and <i>Staphylococcus aureus</i> is a common opportunistic pathogen in dough products. The effects of <i>S. aureus</i> contamination (10<sup>2</sup> cfu/g) on metabolites as well as titratable acidity (TTA), pH, and microbial dive...
Збережено в:
| Автори: | , , , , , |
|---|---|
| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
MDPI AG
2022-07-01
|
| Серія: | Foods |
| Предмети: | |
| Онлайн доступ: | https://www.mdpi.com/2304-8158/11/13/1960 |
| Теги: |
Немає тегів, Будьте першим, хто поставить тег для цього запису!
|