Open AccessTaxonomic structure of bacterial communities in sourdoughs of spontaneous fermentation
Author(s) -
Vadim K. Khlestkin,
М.Н. Локачук,
О.А. Савкина,
L.I. Kuznetsova,
E.N. Pavlovskaya,
O. I. Parakhina
Publication year - 2022
Publication title -
vavilovskij žurnal genetiki i selekcii
Language(s) - English
Resource type - Journals
eISSN - 2500-0462
pISSN - 2500-3259
DOI - 10.18699/vjgb-22-47
Subject(s) - firmicutes , biology , lactococcus , leuconostoc , phylum , pediococcus , lactobacillus , proteobacteria , food spoilage , bacteria , fermentation , lactic acid , food science , microbiome , weissella , 16s ribosomal rna , lactococcus lactis , genetics