Dynamic Interactions of Lactic Acid Bacteria in Korean Sourdough During Back‐slopping Process

H. -W. Baek,J. -H. Bae,Y. -G. Lee,S. -A. Kim,W. Min,S. Shim,N. S. Han,J. -H. Seo

Journal of Applied Microbiology（2021）

引用 2|浏览11

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back&#8208,slopping,Fructilactobacillus sanfranciscensis,Korean sourdough,Latilactobacillus curvatus,Levilactobacillus brevis,PCR&#8208,DGGE,quantitative PCR

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