Recent research advances of lactic acid bacteria in sourdough: origin, diversity, and function
Biao Suo, Xinyi Chen, Yuexia Wang
Topics & Concepts
Food scienceLactic acidPediococcusFermentationBiologyBacteriaYeastStarterFermentation starterFermentation in food processingAromaBiotechnologyLeuconostocLactobacillusBiochemistryGeneticsProbiotics and Fermented FoodsFood composition and propertiesMicrobial Metabolites in Food Biotechnology