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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| Principais autores: | , , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology
2026-01-01
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| coleção: | Microbiology Spectrum |
| Assuntos: | |
| Acesso em linha: | https://journals.asm.org/doi/10.1128/spectrum.02380-25 |
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