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. 2020 Sep 8;9(9):1258. doi: 10.3390/foods9091258

Figure 2.

Figure 2

Microbial loads of SD (inoculated with starter) and SDC (uninoculated) sourdoughs. Lactic acid bacteria (LAB) detected in de Man–Rogosa–Sharpe (MRS) (a) and Sour Dough Bacteria (SDB) agar (b); yeasts detected in Yeast Peptone Dextrose (YPD) agar (c). Loads in different media were analyzed separately and different letters indicate significant differences according to the Tukey’s test (p ≤ 0.001).