MicrobiologyApplied and Environmental MicrobiologyPeer-reviewed
Does strain-level persistence of lactobacilli in long term back-slopped sourdoughs inform on domestication of food-fermenting lactic acid bacteria?
Vi D. Pham, Zhaohui S. Xu, David J. W. Simpson…·Michael G. Gänzle
The paper identifies strain-level persistence of lactobacilli in long-term sourdoughs, suggesting potential for bacterial domestication over extended periods.