The variety of bread-making practices promotes diversity conservation in food microbial communities
Peer Community In Evolutionary Biology（2022）
Abstract
A recommendation of: Elisa Michel, Estelle Masson, Sandrine Bubbendorf, Leocadie Lapicque, Thibault Nidelet, Diego Segond, Stephane Guezenec, Therese Marlin, Hugo deVillers, Olivier Rue, Bernard Onno, Judith Legrand, Delphine Sicard Artisanal and farmers bread making practices differently shape fungal species community composition in French sourdoughs https://doi.org/10.1101/679472
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Key words
microbial communities,diversity conservation,food,bread-making
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