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Comparative genomics of Lactobacillus reuteri from sourdough reveals adaptation of an intestinal symbiont to food fermentationsDownload
Lactobacillus reuteri is a dominant member of intestinal microbiota of vertebrates, and occurs in food fermentations. The stable presence of L. reuteri in sourdough provides the opportunity to study the adaptation of vertebrate symbionts to an extra-intestinal habitat. This study evaluated this...