Comparative analysis of bacterial community dynamics in backslopped sourdoughs initiated with Maudiozyma humilis LB4 and Saccharomyces cerevisiae C1 using full-length 16S rRNA gene sequencing

Food Microbiology 2026

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Authors: Siqian Ma, Tongyun Liu, Yanxing Wei, Haifeng Li, Zhijian Li

DOI: 10.1016/j.fm.2026.105116

Cited by: 1

References: 40

Fields of Study & Subjects

Microbial Community Ecology and Physiology Legume Nitrogen Fixing Symbiosis Probiotics and Fermented Foods

References 40