Artisanal and farmer bread making practices differently shape fungal species community composition in French sourdoughs

  1. Elisa Michel
  2. Estelle Masson
  3. Sandrine Bubbendorf
  4. Léocadie Lapicque
  5. Thibault Nidelet
  6. Diego Segond
  7. Stéphane Guézenec
  8. Thérèse Marlin
  9. Hugo Devillers
  10. Olivier Rué
  11. Bernard Onno
  12. Judith Legrand
  13. Delphine Sicard

Reviewed by

Read the full article See related articles

Listed in

Log in to save this article

Abstract

No abstract available

Article activity feed

  1. Version published to 10.24072/pcjournal.237
  3. Version published to 10.1101/679472v6 on bioRxiv
  4. Version published to 10.1101/679472v5 on bioRxiv
  5. Version published to 10.1101/679472v4 on bioRxiv
  6. Version published to 10.1101/679472v3 on bioRxiv
  7. Version published to 10.1101/679472v2 on bioRxiv
  8. Version published to 10.1101/679472v1 on bioRxiv