DOI: 10.1128/mSphere.00950-19
Article Information
PubMed
Published By
History
- Received December 13, 2019
- Accepted December 17, 2019
- Published online January 15, 2020.
Copyright & Usage
Copyright © 2020 Reese et al. This is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 International license.
Editors and / or Reviewers
- Garret Suen, Editor, University of Wisconsin—Madison
Author Information
- aSociety of Fellows, Harvard University, Cambridge, Massachusetts, USA
- bDepartment of Applied Ecology, North Carolina State University, Raleigh, North Carolina, USA
- cLaboratory of Molecular Bacteriology, Rega Institute, Department of Microbiology and Immunology, KU Leuven, Leuven, Belgium
- dVIB-KU Leuven Center for Microbiology, Leuven, Belgium
- eLaboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Science, Ghent University, Ghent, Belgium
- fPuratos Center for Bread Flavour, Puratos Corporation, Vith, Belgium
- gCenter for Macroecology, Evolution, and Climate, Natural History Museum of Denmark, University of Copenhagen, Copenhagen, Denmark
- hGerman Centre for Integrative Biodiversity Research (iDiv), Leipzig, Germany
- Address correspondence to Robert R. Dunn, rrdunn{at}ncsu.edu.
Citation Reese AT, Madden AA, Joossens M, Lacaze G, Dunn RR. 2020. Influences of ingredients and bakers on the bacteria and fungi in sourdough starters and bread. mSphere 5:e00950-19. https://doi.org/10.1128/mSphere.00950-19.
