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Influence of Artisan Bakery- Laboratory-Propagated Sourdoughs on the Diversity of Lactic Acid Bacterium Yeast Microbiotas - PMC
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MD · Bethesda, MD 20894Last updated: 2026-10-14T19:32:07+00:00
Seven mature type I sourdoughs were comparatively back-slopped (80 days) at artisan bakery and laboratory levels under constant technology parameters. The cell density of presumptive lactic acid bacteria and related biochemical features were not ...
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