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Proteomics
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Organisms
Saccharomyces cerevisiae
(1)
Repository
iProX
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Publication Date
2021
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Proteomic analysis explores interactions between Lactobacillus plantarum and Saccharomyces cerevisiae during sourdough fermentation
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
2021-02-19
|
PXD024265
|
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