酵母菌和一种乳杆菌混合发酵使生产的面包具有特色的酸味和香味。
The yeast Saceharomyces exiguus, with a Lactobaeillus species, produces the characteristic acidic flavor and aroma of such breads.
酵母菌和一种乳杆菌混合发酵使生产的面包具有特色的酸味和香味。
The yeast Saceharomyces exiguus, with a Lactobaeillus species, produces the characteristic acidic flavor and aroma of such breads.
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