Quality Evaluation of Whole Wheat Sourdough Fermented at Different Temperatures and Diversity Analysis and Breeding Selection of Lactic Acid Bacteria
To investigate the impact of fermentation temperature on the quality and biodiversity of lactic acid bacteria (LAB) in whole wheat sourdough, full-length high-throughput sequencing technology was applied to systematically analyze the community structure and succession patterns of bacterial communiti...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060141 |
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