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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
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了解黎巴嫩酸面粉面包背后的微生物物种多样性和特定制作技术

Pamela Bechara1,2, Lucie Arnould2, Olivier Rué3,4

  • 1Department of Food Sciences and Technologies, Faculty of Agricultural and Veterinary Sciences, Lebanese University, Beirut 14-6573, Lebanon.

Journal of applied microbiology
|October 28, 2025
PubMed
概括

黎巴嫩酸面粉面包制作实践显著影响微生物群落. 传统酵母面的频繁反向和更高的水分/温度有利于特定的细菌和酵母,如Fructilactobacillus sanfranciscensis和Saccharomyces cerevisiae.

关键词:
细菌多样性的细菌多样性食品微生物学 食品微生物学菌的多样性 菌的多样性超级编码元标段编码.酸面生态生态学 酸面生态

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