Sourdough production is an ancient method to ferment flour from cereals for the
manufacturing of baked goods. This review deals with the state-of-the-art of current …

From a microbiological perspective, sourdough is to be considered as a specific and
stressful ecosystem, harboring yeasts and lactic acid bacteria (LAB), that is used for the …

Many microorganisms in the environment participate in the fermentation process of Chinese
liquor. However, it is unknown to what extent the environmental microbiota influences …

The practice of sourdough bread-making is an ancient science that involves the
development, maintenance, and use of a diverse and complex starter culture. The …

Hundreds of sourdoughs have been investigated in the last decades. However, many
studies used a culture-dependent and/or culture-independent microbiological approach …

Yeasts have been involved in bread making since ancient times and have thus played an
important role in the history and nutrition of humans. Bakery‐associated yeasts have only …

A total of 105 yeast isolates was obtained from 15 sourdough samples collected from
different regions in China and subjected to random amplified polymorphic DNA (RAPD) …

To improve the quality of potato steamed bread, the microbial diversity of 5 different
sourdoughs and their effects on potato steamed bread were studied. The proximate …

Sourdough is made from water and cereals fermented by yeasts and lactobacilli which has a
long history in bread making. A feature of the fermentation process is the variability of the …

Sourdough fermentation has been increasingly used worldwide, in accordance with the
demand of consumers for tasty, natural and healthy food. The high diversity of lactic acid …