Water chlorination increases the relative abundance of an antibiotic resistance marker in developing sourdough starters
ABSTRACT Multiple factors explain the proper development of sourdough starters. Although the role of raw ingredients and geography, among other things, have been widely studied recently, the possible effect of air quality and water chlorination on the overall bacterial communities associated with so...
Bewaard in:
| Hoofdauteurs: | , , |
|---|---|
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
American Society for Microbiology
2024-11-01
|
| Reeks: | Microbiology Spectrum |
| Onderwerpen: | |
| Online toegang: | https://journals.asm.org/doi/10.1128/spectrum.01121-23 |
| Tags: |
Geen labels, Wees de eerste die dit record labelt!
|