Evolution of Bacterial Consortia in Spontaneously Started Rye Sourdoughs during Two Months of Daily Propagation

• Marianna Bessmeltseva ,

  Contributed equally to this work with: Marianna Bessmeltseva, Ene Viiard

  Affiliations Competence Center of Food and Fermentation Technologies, Tallinn, Estonia, Department of Food Processing, Tallinn University of Technology, Tallinn, Estonia

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• Ene Viiard ,

  Contributed equally to this work with: Marianna Bessmeltseva, Ene Viiard

  * E-mail: ene@tftak.eu

  Affiliations Competence Center of Food and Fermentation Technologies, Tallinn, Estonia, Department of Food Processing, Tallinn University of Technology, Tallinn, Estonia

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• Jaak Simm,

  Affiliation Centre for Biology of Integrated Systems, Tallinn University of Technology, Tallinn, Estonia

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• Toomas Paalme,

  Affiliations Competence Center of Food and Fermentation Technologies, Tallinn, Estonia, Department of Food Processing, Tallinn University of Technology, Tallinn, Estonia

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• Inga Sarand

  Affiliations Competence Center of Food and Fermentation Technologies, Tallinn, Estonia, Department of Food Processing, Tallinn University of Technology, Tallinn, Estonia, Department of Gene Technology, Tallinn University of Technology, Tallinn, Estonia

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