Journal of applied microbiologyBreadLebanonFermentationFlourFood Microbiology
Insights into the microbial species diversity and specific making techniques behind Lebanese sourdough breads.
Pamela Bechara, Lucie Arnould, Olivier Rué, Rabih El Rammouz, Pierre Abi-Nakhoul, Jean-Luc Legras, Delphine Sicard, Marie-José Ayoub
Published: 202510.1093/jambio/lxaf266
Abstract
AIM: To characterize and compare the bread-making practices and microbial diversity of traditional and bakery sourdoughs from Lebanon and determine how specific practices shape microbial diversity. METHODS AND RESULTS: Thirty bread-making practices v…
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