Wholewheat sourdough products are becoming increasingly more popular. and Staphylococcus aureus is a common opportunistic pathogen in dough products. The effects of S. aureus contamination (102 cfu/g) on metabolites as well as titratable acidity (TTA). https://www.diegojavierfares.com/quick-save-Omni-Logic-Plus-450g-great-price/