Proteomic analysis explores interactions between Lactobacillus plantarum and Saccharomyces cerevisiae during sourdough fermentation

ABSTRACT: proteome-based techniques were used to compare changes of single culture fermentation and co-fermentation involving Lactobacillus plantarum Sx3 and Saccharomyces cerevisiae Sq7 in sourdough

ORGANISM(S): Saccharomyces Cerevisiae

SUBMITTER: Guohua Zhang  

PROVIDER: PXD024265 | iProX | Fri Feb 19 00:00:00 GMT 2021

REPOSITORIES: iProX