Microbiome characterization (bacteria and yeasts) of Fresh Sourdough at all stages of the process

Microbiota characterization (bacteria and yeasts) of the final product produced on the different lines in the winter and summer seasons, to evaluate any differences following small variations in the production process.

对冬、夏两季不同生产线生产的最终产品中的细菌与酵母菌类微生物群（Microbiota）特征进行分析，以评估生产流程小幅变动后所引发的各类差异。