Evolution-aided improvement of the acid tolerance of Levilactobacillus brevis and its application in sourdough fermentation

[Display omitted] •We aimed to increase the acid tolerance of L. brevis for sourdough fermentation.•Adaptive laboratory evolution was used to obtain lactic acid tolerant strains.•The evolved strain showed a 1.9 times higher growth rate than the parental strain at pH 6.5.•Bread making with the evolve...

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