The rise of the sourdough: Genome-scale metabolic modeling-based approach to design sourdough starter communities with tailored-made properties
Omer Sabach, Keren Buhnik‐Rosenblau, Inbar Kesten, Shay Freilich, Shiri Freilich, Yechezkel Kashi
Topics & Concepts
Lactobacillus sakeiPediococcusBiologyFermentationYeastIn silicoFood scienceLeavening agentPediococcus acidilacticiStarterFlux balance analysisBacteriaBiotechnologyLactobacillusLactic acidBiochemistryGeneticsGeneLactobacillus plantarumProbiotics and Fermented FoodsFermentation and Sensory AnalysisMeat and Animal Product Quality