Insights into microbial diversity of traditional Austrian sourdough
Vera Fraberger, Christine Unger, Christian Kummer, Konrad J. Domig
Topics & Concepts
BiologyPediococcusYeastFood scienceLeuconostocLactobacillusLactic acidFermentation starterTitratable acidBacteriaFermentationMicrobiologyBiochemistryGeneticsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods