Effect of Staphylococcus aureus Contamination on the Microbial Diversity and Metabolites in Wholewheat Sourdough
Wholewheat sourdough products are becoming increasingly more licorice caramel creams popular, and Staphylococcus aureus is a common opportunistic pathogen in dough products.The effects of S.aureus contamination (102 cfu/g) on metabolites as well as titratable acidity (TTA), pH, and microbial diversity of sourdough were investigated.S.aureus contami