Sourdough Microbiota for Improving Bread Preservation and Safety: Main Directions and New Strategies.

Foods · 2025 · PMC12542873 · PMID 40724264

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a clear trendno p-value reported

There is also a clear trend to expand the list of used starter microorganisms using non-traditional genera of LAB and yeast, such as Weissella and Wickerhamomyces , and AAB, which are constant and almost unstudied companions of LAB and yeast in the fermentations they carry out.

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