During sourdough fermentations, starter lactic acid bacteria was reported to reach similar cell densities in the non-conventional grain sourdoughs as in the wheat.
非传统谷物和小麦相比，在发酵过程中产生的乳酸菌的细胞密度相似。
During sourdough fermentations, starter lactic acid bacteria was reported to reach similar cell densities in the non-conventional grain sourdoughs as in the wheat.
非传统谷物和小麦相比，在发酵过程中产生的乳酸菌的细胞密度相似。
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