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Lactic acid bacteria constitute the main part of the microbial flora of food fermentaions. Cereal fermentations are mainly dominated by the genus Lactobacillus. Sourdough fermentations are grouped into three so-called types (type I-III), reflecting t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______518::b6d52750657d3955e9641037dbe4ec90
https://mediatum.ub.tum.de/doc/603560/document.pdf
https://mediatum.ub.tum.de/doc/603560/document.pdf
