Use of physiological and transcriptome analysis to infer the interactions between Saccharomyces cerevisiae and Lactobacillus sanfranciscensis isolated from Chinese traditional sourdoughs
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DOI: 10.1016/j.lwt.2020.109268
Abstract: Abstract This study aimed to explore the interaction between Saccharomyces cerevisiae and Lactobacillus sanfranciscensis during sourdough fermentation based on metabolic characteristics and transcriptional changes in pure and mixed cultures. Dough was prepared by using these… read more here.
Keywords: cerevisiae lactobacillus; saccharomyces cerevisiae; lactobacillus sanfranciscensis; cerevisiae ... See more keywords