Fungal species diversity in french bread sourdoughs made of organic wheat flour

HIGHLIGHTS

• who: Delphine Sicard from the Micalis Institute, AgroParisTech, CIRM-Levures, Université Paris-Saclay, Jouy-en-Josas, France, SPO, University of Alberta, Canada have published the paper: Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour, in the Journal: (JOURNAL)
• what: The analysis of fungal diversity is more difficult compared to the bacterial diversity for a variety of reason. Sourdough 14 was discarded from this analysis, as only 2 reads were identified as Saccharomycetales in this sourdough.
• how: To improve the yield the following changes were made to the manufacturer's . . .
  

   

  

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