Proteomic Analysis Explores Interactions between <i>Lactiplantibacillus plantarum</i> and <i>Saccharomyces cerevisiae</i> during Sourdough Fermentation
Sourdough is a fermentation culture which is formed following metabolic activities of a multiple bacterial and fungal species on raw dough. However, little is known about the mechanism of interaction among different species involved in fermentation. In this study, <i>Lactiplantibacillus plantarum</i...
Na minha lista:
| Principais autores: | , , , , |
|---|---|
| 格式: | Artigo |
| 语言: | Inglês |
| 出版: |
MDPI AG
2021-11-01
|
| 丛编: | Microorganisms |
| 主题: | |
| 在线阅读: | https://www.mdpi.com/2076-2607/9/11/2353 |
| 标签: |
没有标签, 成为第一个标记此记录!
|