Coculture fermentation processes in wheat sourdough simulation media with Companilactobacillus crustorum LMG 23699 and Wickerhamomyces anomalus IMDO 010110 reflect their competitiveness and desirable traits for sourdough and sourdough bread production
Inés Pradal, Jasper Kaesemans, Thomas Gettemans, Víctor González-Alonso, Luc De Vuyst
Applied and Environmental Microbiology