A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research

Diversity and dynamics of sourdough lactic acid bacteriota created by a slow food fermentation system

(2021) Mugihito Oshiro et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

The diversity and function of sourdough starter microbiomes

(2021) Elizabeth A Landis et al.   eLife

Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread

(2020) Aspen T. Reese et al.   mSphere

Interactions between Kazachstania humilis Yeast Species and Lactic Acid Bacteria in Sourdough

(2020) Belén Carbonetto et al.   Microorganisms

A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

(2020) Jinshui Zheng et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Diverse Microbial Composition of Sourdoughs From Different Origins

(2020) Andrea Comasio et al.   Frontiers in Microbiology

Evidence for Two Main Domestication Trajectories in Saccharomyces cerevisiae Linked to Distinct Bread-Making Processes

(2020) Frédéric Bigey et al.   CURRENT BIOLOGY

Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23699

(2020) Andrea Comasio et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour

(2019) Charlotte Urien et al.   Frontiers in Microbiology

Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation

(2019) Fabio Minervini et al.   Scientific Reports

Influence of temperature and of starter culture on biochemical characteristics and the aromatic compounds evolution on type II sourdough and wheat bread

(2019) Francieli Begnini Siepmann et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Non-linear rheological (LAOS) behavior of sourdough-based dough

(2019) Cigdem Yildirim-Mavis et al.   FOOD HYDROCOLLOIDS

Abundance, diversity and plant‐specific adaptations of plant‐associated lactic acid bacteria

(2019) Annabelle O. Yu et al.   Environmental Microbiology Reports

Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread

(2018) Tongjie Liu et al.   FOOD CHEMISTRY

Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry

(2018) Simon Van Kerrebroeck et al.   FOOD RESEARCH INTERNATIONAL

Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan

(2018) Amaia Arranz-Otaegui et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

The ecology of insect–yeast relationships and its relevance to human industry

(2018) Anne A. Madden et al.   PROCEEDINGS OF THE ROYAL SOCIETY B-BIOLOGICAL SCIENCES

Yeast-insect associations: It takes guts

(2018) Irene Stefanini   YEAST

The joint influence of competition and mutualism on the biodiversity of mutualistic ecosystems

(2018) Carlos Gracia-Lázaro et al.   Scientific Reports

Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality?

(2018) Michael G. Gänzle et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bakery yeasts, a new model for studies in ecology and evolution

(2018) Belén Carbonetto et al.   YEAST

Metabolic profiling of sourdough fermented wheat and rye bread

(2018) Ville M. Koistinen et al.   Scientific Reports

Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients

(2018) Fabio Minervini et al.   Frontiers in Microbiology

The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation

(2018) Andrea Comasio et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identification of lactic acid bacteria and yeasts, and characterization of food components of sourdoughs used in Japanese bakeries

(2018) Akihito Fujimoto et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Occurrence and Dynamism of Lactic Acid Bacteria in Distinct Ecological Niches: A Multifaceted Functional Health Perspective

(2018) Fanny George et al.   Frontiers in Microbiology

Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread

(2017) Denisse Bender et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Overview of Sourdough Technology: from Production to Marketing

(2017) Francieli B. Siepmann et al.   Food and Bioprocess Technology

Influence of levan-producing acetic acid bacteria on buckwheat-sourdough breads

(2017) Tharalinee Ua-Arak et al.   FOOD MICROBIOLOGY

Free Sorting and Association Task: A Variant of the Free Sorting Method Applied to Study the Impact of Dried Sourdough as an Ingredienton the Related Bread Odor

(2017) Cécile Pétel et al.   JOURNAL OF FOOD SCIENCE

Lactic Acid Bacteria from Andean Grain Amaranth: A Source of Vitamins and Functional Value Enzymes

(2017) Silvana L. Carrizo et al.   JOURNAL OF MOLECULAR MICROBIOLOGY AND BIOTECHNOLOGY

Embracing the unknown: disentangling the complexities of the soil microbiome

(2017) Noah Fierer   NATURE REVIEWS MICROBIOLOGY

Sourdoughs as a function of their species diversity and process conditions, a meta-analysis

(2017) Simon Van Kerrebroeck et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Sourdough volatile compounds and their contribution to bread: A review

(2017) Cécile Pétel et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough

(2016) Fabio Minervini et al.   FOOD MICROBIOLOGY

Food texture assessment and preference based on Mouth Behavior

(2016) Melissa Jeltema et al.   FOOD QUALITY AND PREFERENCE

Ancestral Andean grain quinoa as source of lactic acid bacteria capable to degrade phytate and produce B-group vitamins

(2016) Silvana L. Carrizo et al.   FOOD RESEARCH INTERNATIONAL

Drivers for the establishment and composition of the sourdough lactic acid bacteria biota

(2016) Marco Gobbetti et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Composition and function of sourdough microbiota: From ecological theory to bread quality

(2016) Michael Gänzle et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Structure-function relationships of bacterial and enzymatically produced reuterans and dextran in sourdough bread baking application

(2016) Xiao Yan Chen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions

(2016) Henning Harth et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Yeast diversity of sourdoughs and associated metabolic properties and functionalities

(2016) Luc De Vuyst et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of growth and exopolysaccharide production of selected acetic acid bacteria in buckwheat sourdoughs

(2016) Tharalinee Ua-Arak et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Three novel ascomycetous yeast species of the Kazachstania clade, Kazachstania saulgeensis sp. nov., Kazachstania serrabonitensis sp. nov. and Kazachstania australis sp. nov. Reassignment of Candida humilis to Kazachstania humilis f.a. comb. nov. and Candida pseudohumilis to Kazachstania pseudohumilis f.a. comb. nov.

(2016)   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Effect of Sourdough, Bakery Yeast and Sodium Bicarbonate on Volatile Compounds, and Sensory Evaluation of Lavash Bread

(2016) Mahboobe Sedat Zolfaghari et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough

(2016) L. Ruiz Rodríguez et al.   LETTERS IN APPLIED MICROBIOLOGY

Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters

(2016) Ene Viiard et al.   PLoS One

A Genomic View of Lactobacilli and Pediococci Demonstrates that Phylogeny Matches Ecology and Physiology

(2015) Jinshui Zheng et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Wheat bread aroma compounds in crumb and crust: A review

(2015) Joana Pico et al.   FOOD RESEARCH INTERNATIONAL

Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs

(2015) Emilie Lhomme et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage

(2015) Michael G Gänzle   Current Opinion in Food Science

Biodiversity and Ecosystem Functioning

(2014) David Tilman et al.   Annual Review of Ecology Evolution and Systematics

Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation

(2014) Raffaella Di Cagno et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Assessment of comparative methods for storing type-I wheat sourdough

(2014) Anna Lattanzi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evolution of Bacterial Consortia in Spontaneously Started Rye Sourdoughs during Two Months of Daily Propagation

(2014) Marianna Bessmeltseva et al.   PLoS One

Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation

(2013) Danilo Ercolini et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Exopolysaccharides from Sourdough Lactic Acid Bacteria

(2013) Sandra Galle et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Sourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation

(2013) Rossana Coda et al.   FOOD MICROBIOLOGY

Enzymatic and bacterial conversions during sourdough fermentation

(2013) Michael G. Gänzle   FOOD MICROBIOLOGY

Microbial ecology of sourdough fermentations: Diverse or uniform?

(2013) L. De Vuyst et al.   FOOD MICROBIOLOGY

Ecological parameters influencing microbial diversity and stability of traditional sourdough

(2013) Fabio Minervini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bread-Making Process Optimization: Staling Kinetics, Relationship of Batter Rheology, Shelf Life, Quality and Sensory Characteristics of Barbari Bread

(2013) Seyed Hossein Razavizadegan Jahromi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of Flavor

(2013) Edgar Chambers et al.   MOLECULES

Influence of Artisan Bakery- or Laboratory-Propagated Sourdoughs on the Diversity of Lactic Acid Bacterium and Yeast Microbiotas

(2012) Fabio Minervini et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Exploitation of buckwheat sourdough for the production of wheat bread

(2012) Alice V. Moroni et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours

(2012) Anna-Sophie Hager et al.   JOURNAL OF CEREAL SCIENCE

Diversity of Interaction Types and Ecological Community Stability

(2012) A. Mougi et al.   SCIENCE

The intermediate disturbance hypothesis should be abandoned

(2012) Jeremy W. Fox   TRENDS IN ECOLOGY & EVOLUTION

Antimicrobial and Probiotic Properties of Yeasts: From Fundamental to Novel Applications

(2012) Rima Hatoum et al.   Frontiers in Microbiology

Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity

(2011) Fabio Minervini et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Stream ecosystem properties and processes along a temperature gradient

(2011) Jes Jessen Rasmussen et al.   AQUATIC ECOLOGY

Effect of Select Parameters of the Sourdough Rye Fermentation on the Activity of Some Mixed Starter Cultures

(2011) Iuliana Banu et al.   FOOD BIOTECHNOLOGY

Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough

(2011) Frédéric Ravyts et al.   FOOD MICROBIOLOGY

PRESENT SITUATION ON THE DESCRIPTIVE SENSORY ANALYSIS OF BREAD

(2011) MARÍA JESÚS CALLEJO   JOURNAL OF SENSORY STUDIES

The skin microbiome

(2011) Elizabeth A. Grice et al.   NATURE REVIEWS MICROBIOLOGY

Wickerhamomyces anomalus in the sourdough microbial ecosystem

(2010) Heide-Marie Daniel et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

Community Dynamics of Bacteria in Sourdough Fermentations as Revealed by Their Metatranscriptome

(2010) S. Weckx et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Comparative study of spontaneously fermented sourdoughs originating from two regions of Greece: Peloponnesus and Thessaly

(2010) Spiros Paramithiotis et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs

(2010) Gino Vrancken et al.   FEMS YEAST RESEARCH

Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations

(2010) Stefan Weckx et al.   FOOD MICROBIOLOGY

Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs

(2010) Alice V. Moroni et al.   FOOD MICROBIOLOGY

Impact of ecological factors on the stability of microbial associations in sourdough fermentation

(2010) Stephanie A. Vogelmann et al.   FOOD MICROBIOLOGY

Conceptual Synthesis in Community Ecology

(2010) Mark Vellend   QUARTERLY REVIEW OF BIOLOGY

Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy)

(2009) Sara Valmorri et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

Characterisation of fresh bread flavour: Relationships between sensory characteristics and volatile composition

(2009) Samuel P. Heenan et al.   FOOD CHEMISTRY

Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota

(2009) L. De Vuyst et al.   FOOD MICROBIOLOGY

Evaluation of lactic acid bacteria for sourdough fermentation of amaranth

(2009) Yasemin Sterr et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making

(2009) R. Coda et al.   JOURNAL OF APPLIED MICROBIOLOGY

Effect of fermentation rate on endogenous leavening of Candida milleri in sour rye dough

(2008) Marina Häggman et al.   FOOD RESEARCH INTERNATIONAL

The influence of sex, handedness, and washing on the diversity of hand surface bacteria

(2008) N. Fierer et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

(2008) Michael G. Gänzle et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microbial re-inoculation reveals differences in the leavening power of sourdough yeast strains

(2007) Marina Häggman et al.   LWT-FOOD SCIENCE AND TECHNOLOGY