Table 2. The occurrence of lactic acid bacteria in sourdough at different fermentation period.

From

Lactic Acid Bacteria and Yeasts in Spontaneously Fermented Sorghum Sourdough

Motunrayo O. Ewuoso, Oluwatoyin H. Animashaun, Adedapo A. Adejumo

American Journal of Microbiological Research. 2020, 8(2), 63-72 doi:10.12691/ajmr-8-2-4