Genomic analysis reveals Lactobacillus sanfranciscensis as stable element in traditional sourdoughs
基因组分析表明，旧金山乳杆菌是传统酸面团中的稳定成分。
期刊:Microbial Cell Factories
影响因子:4.9
doi:10.1186/1475-2859-10-S1-S6
Vogel, Rudi F; Pavlovic, Melanie; Ehrmann, Matthias A; Wiezer, Arnim; Liesegang, Heiko; Offschanka, Stefanie; Voget, Sonja; Angelov, Angel; Böcker, Georg; Liebl, Wolfgang
