Coculture fermentation processes in wheat sourdough simulation media with <i>Companilactobacillus crustorum</i> LMG 23699 and <i>Wickerhamomyces anomalus</i> IMDO 010110 reflect their competitiveness and desirable traits for sourdough and sourdough bread production

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Authors: Inés Pradal, Jasper Kaesemans, Thomas Gettemans, Víctor González-Alonso, Luc De Vuyst

Journal title: Applied and Environmental Microbiology

Journal number: 91

Journal publisher: American Society for Microbiology

Published year: 2025

DOI identifier: 10.1128/AEM.01325-25

ISSN: 0099-2240