Synergistic interactions between Kluyveromyces marxianus and Lactiplantibacillus plantarum enhance quality and functionality in fermented dough
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The unique characteristics of fermented foods are derived from the complex microbial diversity and metabolic interactions within their dynamic ecosystems. While Kluyveromyces marxianus and Lactiplantibacillus plantarum coexist in naan sourdough, their synergy ... ...
