The Mutual Influence of Predominant Microbes in Sourdough Fermentation: Focusing on Flavor Formation and Gene Transcription

The Mutual Influence of Predominant Microbes in Sourdough Fermentation: Focusing on Flavor Formation and Gene Transcription

The interplay between microorganisms generally plays a vital role in food fermentation. In this study, the mutual influence of <i>Saccharomyces cerevisiae</i> and <i>Fructilactobacillus sanfranciscensis,</i> the two predominant microbes in the sourdough ecosystem, were invest...

Full description

Bibliographic Details
Main Authors: Tongjie Liu, Yixin Shi, Yang Li, Huaxi Yi, Pimin Gong, Kai Lin, Zhe Zhang, Lanwei Zhang
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
sourdough
volatile compounds
flavor
RNA sequencing
interplay
Online Access:https://www.mdpi.com/2304-8158/11/15/2373

Internet

https://www.mdpi.com/2304-8158/11/15/2373

Similar Items