The rise of the sourdough: Genome-scale metabolic modeling-based approach to design sourdough starter communities with tailored-made properties

作者：Omer Sabach, Keren Buhnik‐Rosenblau, Inbar Kesten, Shay Freilich, Shiri Freilich, Yechezkel Kashi · 发表于：International Journal of Food Microbiology · 年份：2023 · DOI：10.1016/j.ijfoodmicro.2023.110402 · 被引用次数：15 · 研究领域：Probiotics and Fermented Foods、Fermentation and Sensory Analysis、Meat and Animal Product Quality