It could be seen that the trend of microbial counts of yeast in Y2 liquid sourdough was different from the other mixed fermentation sourdough groups, which showed an increasing trend, while the other samples showed an increasing trend followed by a decreasing trend, probably due to competition for nutrients and low pH caused by lactic acid bacteria ( Lancetti et al., 2021 ).
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Protein composition and rheological properties of liquid sourdough fermented by different lactic acid bacteria and yeast.
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