Open access
2026
Microbial ecology and intraspecies diversity of a traditional algerian sourdough: a unique consortium of lactic acid bacteria and Pichia strains from mawna wheat fermentation
The coexistence of this trio of lactic acid bacteria with a pool of Pichia kudriavzevii strains suggests a complex symbiosis, specifically adapted to the Mawna wheat flour, highlighting the richness of traditional Algerian sourdoughs and identifying a promising microbial consortium.
A. Chaibai, A. Kouidri, A. Meribai et al.
· Arquivo Brasileiro de Medici... · 0 citations