Beneficial soil microorganisms can contribute to biocontrol of plant pests and diseases,
induce systemic resistance (ISR) against attackers, and enhance crop yield. Using organic …

Lactic acid bacteria (LAB) are essential for many fruit, vegetable and grain food and
beverage fermentations. However, the numbers, diversity and plant‐specific adaptions of …

The genus Lactobacillus comprises 261 species (at March 2020) that are extremely diverse
at phenotypic, ecological and genotypic levels. This study evaluated the taxonomy of …

Sourdough is used in production of (steamed) bread as leavening agent (type I sourdoughs)
or as baking improver to enhance flavour, texture, and shelf life of bread (type II …

Highlights•Sourdough-associated LAB originate from flour, other ingredients, or production
environment.•The LAB diversity of sourdough has the potential for geographical …

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

Sourdough production and consumption have significantly increased in recent years due to
factors such as extended shelf life, nutritional benefits, particular flavour and the absence of …

Highlights•Diversity and related information of sourdough lactic acid bacteria were
summarized.•Characteristics of sourdough fermentation system were featured.•Lactic acid …

The aim of this work was to investigate the microbial diversity of jiaozi (n= 7) and type I
sourdoughs (n= 8) by culture-dependent and culture-independent analysis and explore the …

The application of omics methodologies helps to further unravel sourdough fermentation
processes. Of all methodologies applied, metagenetics is the most used one to analyse …