The role of flour type and feeding schedule on the sourdough microbiome

ABSTRACT Sourdough starters are fermentations of various grains by bacteria and yeast and are of worldwide economic and cultural importance. Sourdoughs are sometimes spontaneously inoculated, and their resident microbial communities are in part shaped by environmental factors, potentially including...

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Үндсэн зохиолчид:	Sima Taheri, Enrique Schwarzkopf, Hanna L. Berman, Nathan Brandt, Jessica McNeill, Nico Sevier, Margot Ruffieux, Robert R. Dunn, Caiti Smukowski Heil
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	American Society for Microbiology 2026-01-01
Цуврал:	Microbiology Spectrum
Нөхцлүүд:	sourdough flour 16S ITS microbial ecology Kazachstania
Онлайн хандалт:	https://journals.asm.org/doi/10.1128/spectrum.02380-25
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!