Effect of <i>Staphylococcus aureus</i> Contamination on the Microbial Diversity and Metabolites in Wholewheat Sourdough
Wholewheat sourdough products are becoming increasingly more popular, and <i>Staphylococcus aureus</i> is a common opportunistic pathogen in dough products. The effects of <i>S. aureus</i> contamination (10<sup>2</sup> cfu/g) on metabolites as well as titratable a...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-07-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/13/1960 |