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Sourdough starters exhibit similar succession patterns but develop flour-specific climax communities
Autor:
Erin A. McKenney, Lauren M. Nichols, Samuel Alvarado, Shannon Hardy, Kristen Kemp, Rachael Polmanteer, April Shoemaker, Robert R. Dunn
Publikováno v:
PeerJ, Vol 11, p e16163 (2023)
The microbial fermentation behind sourdough bread is among our oldest technologies, yet there are many opportunities for sourdough science to learn from traditional bakers. We analyzed 16S rRNA sequences in R to assess the bacterial community structu
Externí odkaz:
https://doaj.org/article/471237d70974489daf2a8426ef1548d1