Microbiota succession and metabolite changes during the traditional sourdough fermentation of Chinese steamed bread
This study was conducted to evaluate the changes in microbial communities and metabolites during the Chinese traditional sourdough fermentation. A gradual decrease in pH values was observed throughout the fermentation process. A considerable increase in LAB and yeasts counts was noticed during the p...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2019.1569166 |