Insect frass in stored cereal products as a potential source of Lactobacillus sanfranciscensis for sourdough ecosystem.
F BoiocchiD PorcellatoL LimontaClaudia PicozziI VigentiniD P LocatelliR FoschinoPublished in: Journal of applied microbiology (2017)
Insect dejections are potential sources of novel strains for controlled bakery productions.