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Metatranscriptome analysis for insight into whole-ecosystem gene expression during spontaneous wheat and spelt sourdough fermentations
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Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs
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Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations
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Community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome