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Interactions between Kazachstania humilis Yeast Species and Lactic Acid Bacteria in Sourdough
Sourdoughs harbor simple microbial communities usually composed of a few prevailing lactic acid bacteria species (LAB) and yeast species. However, yeast and LAB found in sourdough have been described as highly diverse. Even if LAB and yeast associations have been widely documented, the nature of the...
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| 出版年: | Microorganisms |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7074792/ https://ncbi.nlm.nih.gov/pubmed/32053958 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms8020240 |
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