Artisanal and farmer bread making practices differently shape fungal species community composition in French sourdoughs
E. Michel, E. Masson, Sandrine Bubbendorf, Léocadie Lapicque, Thibault Nidelet, Diego Segond, S. Guezenec, T. Marlin, H. Devillers, O. Rué, B. Onno, J. Legrand, D. Sicard
bioRxiv