Publication | Closed Access

The Sourdough Microflora. Characterization of Hetero- and Homofermentative Lactic Acid Bacteria, Yeasts and Their Interactions on the Basis of the Volatile Compounds Produced

Their InteractionsMicrobial InactivationFood FermentationIn Vitro FermentationVolatile CompoundsLactic Acid BacteriaMicrobial PhysiologyFood MicrobiologyMicrobial EcologyMicrobial MetabolismMicrobiologyMicrobiomePublic HealthSourdough MicrofloraHealth Sciences