@misc{indiciae4f3798310e52,
  title = {Does strain-level persistence of lactobacilli in long term back-slopped sourdoughs inform on domestication of food-fermenting lactic acid bacteria?},
  author = {Pham, V. D. and Xu, S. Z. and Simpson, D. J. and Zhang, J. and Ganzle, M. G.},
  year = {2024},
  doi = {10.1101/2024.09.26.615182},
  url = {https://www.biorxiv.org/content/10.1101/2024.09.26.615182v1},
  note = {Source identifier: 10.1101/2024.09.26.615182}
}