Metagenomics Analysis of Sourdough Microbiota
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-48604-3_7
Reference39 articles.
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3. Arici M, Ozulku G, Yildirim RM et al (2018) Biodiversity and technological properties of yeasts from Turkish sourdough. Food Sci Biotechnol 27:499–508. https://doi.org/10.1007/s10068-017-0282-0
4. Arora K, Ameur H, Polo A et al (2021) Thirty years of knowledge on sourdough fermentation: a systematic review. Trends Food Sci Technol 108:71–83. https://doi.org/10.1016/j.tifs.2020.12.008
5. Baev V, Apostolova E, Gotcheva V et al (2023) 16S-rRNA-based metagenomic profiling of the bacterial communities in traditional Bulgarian sourdoughs. Microorganisms 11:803. https://doi.org/10.3390/microorganisms11030803
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