Evolution of bacterial consortia in spontaneously started rye sourdoughs during two months of daily propagation. by Marianna Bessmeltseva, Ene Viiard, Jaak Simm, Toomas Paalme, Inga Sarand

Get full text

Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters. by Ene Viiard, Marianna Bessmeltseva, Jaak Simm, Tiina Talve, Anu Aaspõllu, Toomas Paalme, Inga Sarand

Get full text

Microbiome-based solutions to address new and existing threats to food security, nutrition, health and agrifood systems' sustainability by Karel Callens, Fanette Fontaine, Fanette Fontaine, Yolanda Sanz, Anne Bogdanski, Kathleen D‘Hondt, Lene Lange, Hauke Smidt, Leo van Overbeek, Tanja Kostic, Emmanuelle Maguin, Annelein Meisner, Inga Sarand, Angela Sessitsch

Get full text

Correction to: Microbiome definition re-visited: old concepts and new challenges by Gabriele Berg, Daria Rybakova, Doreen Fischer, Tomislav Cernava, Marie-Christine Champomier Vergès, Trevor Charles, Xiaoyulong Chen, Luca Cocolin, Kellye Eversole, Gema Herrero Corral, Maria Kazou, Linda Kinkel, Lene Lange, Nelson Lima, Alexander Loy, James A. Macklin, Emmanuelle Maguin, Tim Mauchline, Ryan McClure, Birgit Mitter, Matthew Ryan, Inga Sarand, Hauke Smidt, Bettina Schelkle, Hugo Roume, G. Seghal Kiran, Joseph Selvin, Rafael Soares Correa de Souza, Leo van Overbeek, Brajesh K. Singh, Michael Wagner, Aaron Walsh, Angela Sessitsch, Michael Schloter

Get full text