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 …

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 …

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 …

This study investigated the diversity of yeast species associated with rotting wood in
Brazilian Amazonian rainforests. A total of 569 yeast strains were isolated from rotting wood …

This chapter describes the taxonomy and species diversity of lactic acid bacteria (LAB)
isolated from sourdoughs from all over the world. First, the phylogenetic position of LAB …

The recovery of yeasts and lactic acid bacteria (LAB) involved in sourdough fermentation is
the first step in the selection of starters with suitable technological aptitude and capable of …

Bakers use pure microorganisms and/or traditional sourdoughs as the leavening agent for
making bread. The performance of each starter and the substances produced by the …