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...
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| Главные авторы: | , , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI AG
2021-11-01
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| Серии: | Microorganisms |
| Предметы: | |
| Online-ссылка: | https://www.mdpi.com/2076-2607/9/11/2353 |
| Метки: |
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