Artisanal and farmers bread making practices differently shape fungal species community composition in French sourdoughs
E. Michel, E. Masson, S. Bubbendorf, L. Lapicque, T. Nidelet, D. Segond, S. Guezenec, T. Marlin, H. Devillers, O. Rue, B. Onno, J. Legrand, D. Sicard
The paper compares fungal community composition in French sourdoughs made by artisanal and farmer-like bread-making practices, finding distinct fungal species dominance based on practice type.
bioRxiv · Nov 20, 2022Ecology