Taxonomic structure of bacterial communities in sourdoughs of spontaneous fermentation

Taxonomic structure of bacterial communities in sourdoughs of spontaneous fermentation

The article is devoted to the study of the microbiome of spontaneously fermented sourdoughs. The aim of the work was to study the influence of the technological parameters of sourdough propagations on the taxonomic structure of the microbiome of spontaneously fermented sourdoughs. Two spontaneously...

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Bibliographic Details
Main Authors: V. K. Khlestkin, M. N. Lockachuk, O. A. Savkina, L. I. Kuznetsova, E. N. Pavlovskaya, O. I. Parakhina
Format: Article
Language:English
Published: Siberian Branch of the Russian Academy of Sciences, Federal Research Center Institute of Cytology and Genetics, The Vavilov Society of Geneticists and Breeders 2022-07-01
Series:Вавиловский журнал генетики и селекции
Subjects:
rye sourdough
microbiome
microbial community
lactobacillus
high-throughput sequencing
fermentation
bakery products
Online Access:https://vavilov.elpub.ru/jour/article/view/3389

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