Yeast species composition differs between artisan bakery spontaneous laboratory sourdoughs
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Last updated: 2026-03-22T01:10:57+00:00
Sourdough fermentations are characterized by the combined activity of lactic acid bacteria and yeasts. An investigation of the microbial composition of 21 artisan sourdoughs from 11 different Belgian bakeries yielded 127 yeast isolates. Also, 12 spontaneous 10-day laboratory sourdough fermentations …
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