TY  - RPRT
TI  - Does strain-level persistence of lactobacilli in long term back-slopped sourdoughs inform on domestication of food-fermenting lactic acid bacteria?
AU  - Pham, V. D.
AU  - Xu, S. Z.
AU  - Simpson, D. J.
AU  - Zhang, J.
AU  - Ganzle, M. G.
PY  - 2024
DO  - 10.1101/2024.09.26.615182
UR  - https://www.biorxiv.org/content/10.1101/2024.09.26.615182v1
ID  - 10.1101/2024.09.26.615182
ER  -