Cited by 227Probiotics and Fermented FoodsFermentation and Sensory AnalysisAdvanced Scientific Research Methods

The DOI matches its Crossref record; 456 of the 470 references it cites were found in a registry or an index.

Microbial Ecology and Process Technology of Sourdough Fermentation

Luc De Vuyst, Simon Van Kerrebroeck, Frédéric Leroy·2017·Advances in applied microbiology

DOI 10.1016/bs.aambs.2017.02.003

Open this paper in CoChat — free account

Abstract

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 production of baked goods. With respect to the metabolic impact of the sourdough microbiota, acidification (LAB), flavor formation (LAB and yeasts), and leavening (yeasts and heterofermentative LAB species) are most noticeable. Three distinct types of sourdough fermentation processes can be discerned based on the inocula applied, namely backslopped ones (type 1), those initiated with starter cultures (type 2), and those initiated with a starter culture followed by backslopping (type 3). A sourdough-characteristic LAB species is Lactobacillus sanfranciscensis. A sourdough-characteristic yeast species is Candida humilis. Although it has been suggested that the microbiota of a specific sourdough may be influenced by its geographical origin, region specificity often seems to be an artefact resulting from interpretation of the research data, as those are dependent on sampling, isolation, and identification procedures. It is however clear that sourdough-adapted microorganisms are able to withstand stress conditions encountered during their growth. Based on the technological setup, type 0 (predoughs), type I (artisan bakery firm sourdoughs), type II (industrial liquid sourdoughs), and type III sourdoughs (industrial dried sourdoughs) can be distinguished. The production of all sourdoughs, independent of their classification, depends on several intrinsic and extrinsic factors. Both the flour (type, quality status, etc.) and the process parameters (fermentation temperature, pH and pH evolution, dough yield, water activity, oxygen tension, backslopping procedure and fermentation duration, etc.) determine the dynamics and outcome of (backslopped) sourdough fermentation processes.

Integrity signals

Registry

Crossref · 10.1016/bs.aambs.2017.02.003

Cites

456 of 456 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Claims the paper makes

This paper’s full text isn’t openly available, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Guns, Germs, and Steel: The Fates of Human Societies.
Hardin, G., & Diamond, J. M. (1997) · Population and Development Review · doi:10.2307/2137390 · Cited by 4,983
The Yeasts. A Taxonomic Study
Kurtzman, C. P., & Lodder, J. (1972) · Mycologia · doi:10.2307/3758036 · Cited by 3,441
Natural Antibiotic Resistance and Contamination by Antibiotic Resistance Determinants: The Two Ages in the Evolution of Resistance to Antimicrobials
Martínez, J. L. (2012) · Frontiers in Microbiology · doi:10.3389/fmicb.2012.00001 · Cited by 2,116
The Molecular Genetics of Crop Domestication
Doebley, J., Gaut, B. S., & Smith, B. D. (2006) · Cell · doi:10.1016/j.cell.2006.12.006 · Cited by 1,994
The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism
Hazelwood, L. A., Daran, J.-M. G., van Maris, A. J. A., Pronk, J. T., & Dickinson, J. R. (2008) · Applied and Environmental Microbiology · doi:10.1128/aem.02625-07 · Cited by 1,573
Principles of Cereal Science and Technology
Delcour, J. A., & Hoseney, R. C. (2010) · AACC International eBooks · doi:10.1094/9781891127632 · Cited by 1,448
Comparative genomics of the lactic acid bacteria.
Makarova, K., Slesarev, A., Wolf, Y., Sorokin, A., Mirkin, B., Koonin, E., Pavlov, A., Pavlova, N., Karamychev, V., Polouchine, N., et al. (2006) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.0607117103 · Cited by 1,391
Wheat flour constituents: How they impact bread quality, and how to impact their functionality
Goesaert, H., Brijs, K., Veraverbeke, W. S., Courtin, C. M., Gebruers, K., & Delcour, J. A. (2005) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2004.02.011 · Cited by 1,033
Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage.
Gänzle, M. G. (2015) · Current Opinion in Food Science · doi:10.1016/j.cofs.2015.03.001 · Cited by 936
Antifungal lactic acid bacteria as biopreservatives
Schnürer, J., & Magnusson, J. (2005) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2004.02.014 · Cited by 702

Flagged first, then by citations

Show all 470 references

14 of the 470 references couldn’t be matched to a known paper.

Research works printed but not linked: 17

Barber, 1988, Microflora of the sour dough of wheat flour bread. V. Isolation, identification and evaluation of functional properties of sourdough's microorganisms, Revista de Agroquímica y Tecnologia de Alimentos, 28, 67
Barber, 1983, Microflora of the sour dough of wheat flour bread. I. Identification and functional properties of microorganisms of industrial sour doughs, Revista de Agroquímica y Tecnologia de Alimentos, 23, 552
Böcker, 1995, Neue Erkenntnisse zum Ökosysyem Sauerteig und zur Physiologie des sauerteig-typischen Stämme Lactobacillus sanfrancisco und Lactobacillus pontis, Getreide Mehl und Brot, 49, 370
Boraam, 1993, Lactic acid bacteria and yeasts associated with traditional Moroccan sour-dough bread fermentation, Science des Aliments, 13, 501
Desiye, 2013, Isolation, characterization and identification of lactic acid bacteria and yeast involved in fermentation of teff (Eragrostis tef) batter, Advanced Research in Biological Science, 1, 36
Edema, 2006, Micro-population of fermenting maize meal for sour maize bread production in Nigeria, Nigerian Journal of Microbiology, 20, 937
Gabriel, 1999, Characterization of microflora from natural sourdoughs, Microbiologie Aliments Nutrition, 17, 171
Galli, 1988, Isolation and identification of sour dough microflora, Microbiologie Aliments Nutrition, 6, 345
Ganchev, 2014, Lactic acid bacteria from spontaneously fermented rye sourdough, Bulgarian Journal of Agricultural Science, 20, 69
Gobbetti, 1994, Identification and clustering of lactic acid bacteria and yeasts from wheat sourdoughs of Central Italy, Italian Journal of Food Science, 6, 85
Infantes, 1992, Characterization of the yeast flora of natural sourdoughs located in various French areas, Science des Aliments, 12, 271
Infantes, 1991, Survey on the lactic flora of natural sourdoughs located in various French areas, Science des Aliments, 11, 527
Kazanskaya, 1983, Microflora of rye sours and some specific features of its accumulation in bread baking plants of the USSR, Vol. 5B, 759
Lombardi, 2007, Micobiological characterization of sourdoughs of Veneto region, Industrie Alimentari, XLVI, 147
Miyashita, 2012, 16S rRNA gene sequence analysis of lactic acid bacteria isolated from fermented foods in Thailand, Microbiology and Culture Collections, 28, 1
Obiri-Danso, 1994, Microbiological studies on corn dough fermentation, Cereal Chemistry, 71, 186
Zapparoli, 1996, Lactobacilli of sourdoughs from Verona bakery: A preliminary investigation, Advances in Food Science, 18, 163

Sorted by citations

Items 101–200 of 227

Cereal Arabinoxylans—Their Enzymatic Degradation and Relevance for Breadmaking and Human Health
González-Alonso, V., Verce, M., Vuyst, L. D., & Leroy, F. (2026) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70391 · Cited by 11
Self-citation
16S rRNA Based Profiling of Bacterial Communities Colonizing Bakery-Production Environments
Muthappa, D. M., Lamba, S., Sivasankaran, S. K., Naithani, A., Rogers, N., Srikumar, S., Macori, G., Scannell, A. G. M., & Fanning, S. (2022) · Foodborne Pathogens and Disease · doi:10.1089/fpd.2022.0014 · Cited by 9
Lactic acid bacteria fermented foods: Impact on immune system and consequences over type 2 diabetes mellitus
Ahmad, R., Nnamdi, O. A., Etando, A., Sharma, P., Sinha, S., Chowdhury, K., Rowaiye, A. B., Akter, S., Mou, T. J., Dhingra, S., et al. (2023) · Journal of Applied Pharmaceutical Science · doi:10.7324/japs.2023.142387 · Cited by 12
Companilactobacillus crustorum LMG 23699 and Wickerhamomyces anomalus IMDO 010110 form a candidate, stable, mixed-strain starter culture for sourdough production
Pradal, I., González-Alonso, V., Wardhana, Y. R., & Vuyst, L. D. (2025) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2025.111278 · Cited by 8
Self-citation
Sourdoughs of Spontaneous (Natural) Fermentation in Modern Bakery Production
Zharkova, I., Roslyakov, Y. F., & Ivanchikov, D. (2023) · Food Processing Techniques and Technology · doi:10.21603/2074-9414-2023-3-2455 · Cited by 8
Microbial Biomass as a Bioresource of Functional Food Ingredients: A Review
Serba, E. M., Yuraskina, T. V., Римарева, Л. В., Таджибова, П. Ю., Соколова, Е. Н., & Волкова, Г. С. (2023) · Food Processing Techniques and Technology · doi:10.21603/2074-9414-2023-3-2446 · Cited by 8
The impact of fermentation length and dough composition on the stability of liquid sourdough starters
Munch-Andersen, C. B., Porcellato, D., Devold, T. G., & Østlie, H. M. (2024) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2024.110932 · Cited by 7
Evaluation of the effect of freeze drying and cryoprotectant addition on a starter culture obtained from star fruit and its application in sourdough bread
da Silva, J. L., da Silva, D. L., Polonio, J. C., Porciuncula, B. D. A., Scanavacca, J., & Barros, B. C. B. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.106132 · Cited by 7
Bessarabian wild hop sourdough: Microbial characterization and effect on the physicochemical properties and flavor of the bread
Vurro, F., Anelli, P., Zocchi, D. M., Bellis, P. D., Pieroni, A., & Pasqualone, A. (2025) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2025.101377 · Cited by 7
Exploring the Microbial Diversity of Botswana’s Traditional Sourdoughs
Semumu, T., Zhou, N., Lebani, K., Loeto, D., & Ndlovu, T. (2024) · Fermentation · doi:10.3390/fermentation10080417 · Cited by 7
Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread
Mūrniece, R., Reidzāne, S., Radenkovs, V., Straumīte, E., Ķeķe, A., Kobrin, E., & Kļava, D. (2025) · Foods · doi:10.3390/foods14060979 · Cited by 7
The Effects of Sourdough Fermentation on the Biochemical Properties, Aroma Profile and Leavening Capacity of Carob Flour
Sanmartín, G., Prieto, J. A., Morard, M., Estruch, F., Blasco-García, J., & Rández‐Gil, F. (2025) · Foods · doi:10.3390/foods14101677 · Cited by 7
Microbial Ecology and Nutritional Features in Liquid Sourdough Containing Hemp Flour Fermented by Lactic Acid Bacterial Strains
Biase, M. D., Scicchitano, D., Valerio, F., Lonigro, S. L., Cifarelli, V., Ostante, G., D’Antuono, I., Candela, M., & Ferrara, M. (2025) · Foods · doi:10.3390/foods14030469 · Cited by 6
Contribution à l’histoire de la boulangerie romaine : étude de « pains/galettes » découverts en Gaule
Heiss, A. G., Zech-Matterne, V., Monteix, N., Tillier, M., & Noûs, C. (2021) · Gallia · doi:10.4000/gallia.6298 · Cited by 6
Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014
Șerban, L. R., Păucean, A., Chiș, M. S., Pop, C. R., Simona, M. A. N., Pușcaș, A., Ranga, F., Socaci, S., Alexa, E., Berbecea, A. A., et al. (2023) · Foods · doi:10.3390/foods12051096 · Cited by 9
Functional properties of autochthonous lactic acid bacteria starter cultures for plant-based food fermentation
Munch-Andersen, C. B., Devold, T. G., Porcellato, D., & Østlie, H. M. (2025) · Food Microbiology · doi:10.1016/j.fm.2025.104926 · Cited by 5
Sourdough starter culture and breadmaking process impact wholemeal bread characteristics associated with starch digestibility
Verdonck, C., Lambrechts, E., Pradal, I., Vuyst, L. D., Verté, F., Hellemans, T., Delannoy, F., Duijsens, D., Verkempinck, S. H. E., Grauwet, T., et al. (2025) · Current Research in Food Science · doi:10.1016/j.crfs.2025.101208 · Cited by 5
Self-citation
Nutritional benefits, technological innovations and safety of fermented cereal products: Insights from umqombothi
Nyathi, L. A., Njobeh, P. B., Dlamini, B. C., Hadush, K. T., Saeger, S. D., Valerio, F., Avantaggiato, G., Akinmoladun, O. F., Akanni, G. B., & Adebo, O. A. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.107982 · Cited by 5
Rising together: exploring sourdough fermentation diversity through co-design in the HealthFerm citizen science initiative
Meyer, A., Gettemans, T., Tan, J. P., Tuccillo, F., Viretto, C., Angelescu, I.-R., Bondt, Y. D., Neugebauer, M., Tlais, A. Z. A., Cavelti, F., et al. (2026) · npj Science of Food · doi:10.1038/s41538-026-00725-7 · Cited by 5
Self-citation
Ultrasound Pretreatment of Oat and Barley Bran Contributes to the β-Glucans Content and Technological Properties of Flatbread with or Without Sourdough
Grgić, T., Bleha, R., Smrčková, P., Synytsya, A., Voučko, B., Čukelj, N., Sluková, M., & Novotni, D. (2024) · Food and Bioprocess Technology · doi:10.1007/s11947-024-03504-y · Cited by 5
Coculture fermentation processes in wheat sourdough simulation media with Companilactobacillus crustorum LMG 23699 and Wickerhamomyces anomalus IMDO 010110 reflect their competitiveness and desirable traits for sourdough and sourdough bread production
Pradal, I., Kaesemans, J., Gettemans, T., González-Alonso, V., & Vuyst, L. D. (2025) · Applied and Environmental Microbiology · doi:10.1128/aem.01325-25 · Cited by 5
Self-citation
Potentially lactic acid bacteria as an EPS producing starter from yellow sweet potato fermentation
Yuliana, N., Sumardi, S., Jatmiko, E., ROSALINE, M., & IQBAL, M. (2020) · Biodiversitas Journal of Biological Diversity · doi:10.13057/biodiv/d210944 · Cited by 5
Deciphering the microbial complexity of Chinese traditional sourdough through integrated learning
Liu, Y., Wang, J., Zhou, S., Li, F., Cheng, H., Zhu, Z., Wang, J., Liu, A., Lu, T., Yu, Y., et al. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117992 · Cited by 4
Rye - nutritional and technological evaluation in Czech cereal technology - A review: Sourdoughs and bread
Sluková, M., Jurkaninová, L., Gillarová, S., Horáčková, Š., & Skřivan, P. (2021) · Czech Journal of Food Sciences · doi:10.17221/204/2020-cjfs · Cited by 4
Genotypic Stability of Lactic Acid Bacteria in Industrial Rye Bread Sourdoughs Assessed by ITS-PCR Analysis
Lutter, L., Kuzina, A., & Andreson, H. (2024) · Microorganisms · doi:10.3390/microorganisms12091872 · Cited by 4
Impact of Long-Fermented Sourdough on the Technological and Prebiotical Properties of Rye Bread
Mūrniece, R., & Kļava, D. (2022) · Proceedings of the Latvian Academy of Sciences Section B Natural Exact and Applied Sciences · doi:10.2478/prolas-2022-0001 · Cited by 4
Effect of whole meal yeast-leavened, sourdough-leavened and yeast-sourdough-leavened bread consumption on appetite, energy intake, and postprandial metabolic responses: A randomized, blinded, cross-over study
Chatonidi, G., Rosseel, R., Dalile, B., Satriawan, D. A., Vandermeulen, G., Holm, B. V., Comer, L., Maes, P., Everaert, N., Courtin, C. M., et al. (2025) · Appetite · doi:10.1016/j.appet.2025.108256 · Cited by 3
Sourdough bread making: autochthonous lactic acid bacteria to optimize fermentation and enhance functional properties
Rodrigues, T. Z., Guerra, I. C. D., de Medeiros, A. R. S., Barnabé, M. L. C., Barbosa, G. V. P., Vieira, P. P. F., da Silva, J. Y. P., da Silva, R. P., Lima, M. D. S., Cordeiro, Â. M. T. D. M., et al. (2025) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2025.101315 · Cited by 3
Impact of minerals on the microbial species diversity and metabolite dynamics during spontaneous backslopped wheat sourdough productions
Wardhana, Y. R., González-Alonso, V., Pradal, I., Goderis, S., Leroy, F., & Vuyst, L. D. (2026) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2026.111747 · Cited by 3
Self-citation
The state of water is associated with the viability and acidification capacity of Lactobacilli in frozen sourdough
Chen, D., Cheng, Q., Xia, X., Chen, S., Shao, C., Li, J., Wang, J., & Wu, X. (2021) · Czech Journal of Food Sciences · doi:10.17221/82/2021-cjfs · Cited by 3
Isolation and screening of lactic acid bacteria and yeast starters from ersho (traditional Ethiopian sourdoughs) and evaluation of their role in bread production
Dessalegn, M., & Andualem, B. (2023) · International Journal of Food Science & Technology · doi:10.1111/ijfs.16810 · Cited by 3
Metagenomics Analysis of Sourdough Microbiota
Lemos, W. J. F., Câmara, A. A., Margalho, L. P., de Oliveira, V. S., Guerra, A. F., & Sant’Ana, A. S. (2024) · Springer eBooks · doi:10.1007/978-3-031-48604-3_7 · Cited by 3
Enhancing the technological quality of breads with gluten-free sourdough: application of lactic acid bacteria and yeast as lyophilized starters
López, M. S., Sciarini, L. S., Perez, G. T., & Salvucci, E. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.107328 · Cited by 3
Health Promoting Features of Sourdough Lactic Acid Bacteria
Paramithiotis, S., Bosnea, L. A., & Mataragas, M. (2024) · Springer eBooks · doi:10.1007/978-3-031-48604-3_13 · Cited by 3
Aroma compounds and physicochemical and functional properties of traditional Tokat bread
Ci̇ngöz, A. (2024) · Food Science & Nutrition · doi:10.1002/fsn3.4468 · Cited by 4
Fermented Food Production in the Bioeconomy Context
Sarma, U., Chatterjee, A., & Shrestha, R. (2024) · Springer eBooks · doi:10.1007/978-3-031-72000-0_2 · Cited by 3
Fermented Gluten-Free Baked Goods
Irigoytia, K. F., Esposito, N. N., Busch, V. M., Pla, M. F. D. E., & Genevois, C. E. (2023) · Springer eBooks · doi:10.1007/978-3-031-28344-4_5 · Cited by 3
Effects of flour type and incubation temperature of sourdough on the technological and sensory properties of bread
Belloli, K. S., Botelho, A. B., da Silveira, E. B., dos Santos, V. T. D. V., de Almeida, S. W., Hoffmann, J. F., Tupuna‐Yerovi, D. S., Marcolin, L. C., & Ziegler, V. (2025) · European Food Research and Technology · doi:10.1007/s00217-025-04727-9 · Cited by 2
Exploring the impact of leavening method on the characteristics of dough properties and bread quality: A review
Wang, A., Tong, L., & Scannell, A. G. M. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.147160 · Cited by 2
Techno-Nutritional Improvement of Gluten-Free Breads Using Spontaneous Sourdough of Quinoa and Buckwheat Flours
López, M. S., Salvucci, E., Baroni, M. V., Naranjo, R. D. D. P., Perez, G. T., & Sciarini, L. S. (2025) · Fermentation · doi:10.3390/fermentation11120657 · Cited by 2
Shipped and shifted: modeling collection-induced bias in microbiome multi-omics using a tractable fermentation system
Meyer, A., Tan, J. P., Mihaila, M. P., Neugebauer, M., Nyström, L., & Bokulich, N. A. (2026) · npj Biofilms and Microbiomes · doi:10.1038/s41522-025-00909-1 · Cited by 2
Organic farming of wheat and sourdough quality
Lazo‐Vélez, M. A., Caroca‐Cáceres, R., Suárez‐Estrella, D., & Serna-Saldivar, S. O. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-821048-2.00003-9 · Cited by 2
Traditional and Novel Applications of Sourdough Microbes in Northern Europe and the Baltic Countries
Schwab, C., & Bambace, M. F. (2024) · Springer eBooks · doi:10.1007/978-3-031-48604-3_4 · Cited by 2
Directional Mining and Thermostability Modification of Novel Acid-Resistant Maltogenic Amylase from Lactobacillus paralimentarius
Hou, Q., Huang, Z., Chen, H., Huang, W., Li, N., & Mu, X. (2024) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.4c00073 · Cited by 2
Functional and health-promoting properties of lactic acid bacteria from sourdough-based and other agro-food products
Yılmaz, B., Ningrum, A., Pateiro, M., & Lorenzo, J. M. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-18622-6.00008-6 · Cited by 2
Sourdough-based microbiota, fermentations, and development of taste and aroma active compounds and their impact on the final products and in the global sensorial perception and preferences by the consumers
Özdal, T., & Abu-Khalil, F. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-18622-6.00013-x · Cited by 2
Chemical and physical food safety contaminants and preventive control on sourdough and bakery products
Mutlu, C., Candal, C., Arslan‐Tontul, S., & Erbaş, M. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-18622-6.00001-3 · Cited by 2
Autochthonous strains of Lactiplantibacillus plantarum and Levilactobacillus brevis with technological and bioactive potential as starter cultures for sourdough production
de Medeiros, A. R. S., Rodrigues, N. P. A., Couto, M. V. D. S., Barbosa, G. V. P., Rodrigues, T. Z., Guerra, I. C. D., Campana, E. H., Braga, A. L. M., Lima, M. D. S., Alcântara, M. A., et al. (2025) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2025.101221 · Cited by 2
БІОТЕХОЛОГІЧНІ ПОКАЗНИКИ ХЛІБОПЕКАРСЬКИХ ЗАКВАСОК (ОГЛЯД ЛІТЕРАТУРИ)
Науменко, О., & Chyzh, V. (2022) · Food Resources · doi:10.31073/foodresources2022-19-12 · Cited by 2
EKŞİ MAYA VE EKŞİ MAYALI EKMEĞİN BAZI TEKNOLOJİK ÖZELLİKLERİ İLE SAĞLIK ÜZERİNE ETKİLERİ
Yılmaz, E., & ÖNÜR, Z. Y. (2023) · GIDA / THE JOURNAL OF FOOD · doi:10.15237/gida.gd23062 · Cited by 2
Improving the biotechnology of symbiotic bacterial concentrate
Boyarineva, I. V., & Khamagaeva, I. S. (2023) · Proceedings of the Voronezh State University of Engineering Technologies · doi:10.20914/2310-1202-2022-4-89-95 · Cited by 2
Use of non-conventional ingredients to develop and improve functional and bio-fortified sourdough-based and other bakery products
Sîrbu, A. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-18622-6.00017-7 · Cited by 2
Metabolic framework of spontaneous and synthetic sourdough metacommunities to unravel microbial players implying resilience and performancePreprint
Calabrese, F. M., Ameur, H., Nikoloudaki, O., Celano, G., Vacca, M., Lemos, W. J. F., Manzari, C., Verté, F., Cagno, R. D., Pesole, G., et al. (2022) · Research Square · doi:10.21203/rs.3.rs-1513103/v1 · Cited by 2
Modelling the three-stage activation process of composite sourdough starters developed using pumpkin and mung bean flours
Lau, S. W., Chin, N. L., Talib, R. A., & Basha, R. K. (2024) · Journal of Agriculture and Food Research · doi:10.1016/j.jafr.2024.100982 · Cited by 4
YEAST IN SOURDOUGH:FUNDAMENTAL INSIGHTS AND THEIR ROLE IN FUNCTIONAL PROCESSES
HONCHAR, Y. R. (2024) · Biotechnologia Acta · doi:10.15407/biotech17.03.005 · Cited by 1
Examination of some technological properties of lactic acid bacteria of the genera Lactiplantibacillus and Levilactobacillus isolated from spontaneously fermented sourdough. Part 2: Antimicrobial activity against saprophytic microorganisms
Prasev, I., Denkova-Kostova, R. S., Koleva, A., Denkova, Z. R., Goranov, B. G., & Kostov, G. A. (2025) · BIO Web of Conferences · doi:10.1051/bioconf/202517002004 · Cited by 1
Effect of Spontaneous Rye, Wheat, and Mixed Rye‐Wheat Sourdoughs on Quality, Aroma, and Acrylamide Content of Homemade and Small Bakeries Bread
Urbanaviciute, S., Vandyte, E., Rozaityte, E., Mikoliunas, L., Verpecinskas, P., Venckute, R., Starkutė, V., Klupšaitė, D., Mockus, E., Mozūrienė, E., et al. (2025) · Journal of Food Science · doi:10.1111/1750-3841.70315 · Cited by 1
ANALYTICAL REVIEW OF MICROBIOLOGICAL ASPECTS OF PRODUCTION OF BIOLOGICAL PRODUCTS OF STARTERS FOR BAKING PASTRY BASED ON HIGHLY ACTIVE CULTURES OF MICROORGANISMS
Умиралиева, Л. Б., Ospanov, A., Ismailova, E., & Филатов, И. Д. (2025) · Bulletin of Shakarim University Technical Sciences · doi:10.53360/2788-7995-2025-3(19)-45 · Cited by 1
Probiotic–Postbiotic Interactions and Their Dual Role in Sourdough Bread and Human Gut Health
Asqardokht-Aliabadi, A., & Milani, J. M. (2025) · Food Reviews International · doi:10.1080/87559129.2025.2596945 · Cited by 1
Screening and identification of lactic acid bacteria and yeast strains from raw materials with potential for application in sourdough technology
Умиралиева, Л. Б., Ismailova, E., Филатов, И. Д., & Ospanov, A. B. (2026) · Scifood. · doi:10.5219/scifood.90 · Cited by 2
Impact of fermentation regime and metabolically defined LAB consortia on sourdough bread nutritional and volatile composition
Mushtaq, B. S., Nikoloudaki, O., Trapani, F., Caratti, A., Arora, K., Speckman, B., Cordero, C. E. I., Cagno, R. D., & Gobbetti, M. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.149589 · Cited by 1
Study of factors affecting the pathogenic microbiota growth on the surface of thermophilic sourdough and development of methods for its inhibition
Kuznetsova, L. I., Савкина, О. А., Burykina, M. S., Локачук, М. Н., Parakhina, O. I., Николаевна, П. Е., & Lavrenteva, N. (2023) · BIO Web of Conferences · doi:10.1051/bioconf/20236401021 · Cited by 1
Sourdough Microbiota Diversity in Central Europe
Dybka-Stępień, K., Otlewska, A., & Diowksz, A. (2024) · Springer eBooks · doi:10.1007/978-3-031-48604-3_3 · Cited by 1
Overview of Sourdough Microbiota
Ceresino, E. B., Ciont, C., & Pop, O. L. (2024) · Springer eBooks · doi:10.1007/978-3-031-48604-3_1 · Cited by 1
Engenharia de Alimentos: tópicos físicos, químicos e biológicos - Volume 1
Ferreira, C. D. S., Santos, G. C. D. L., Santos, M. J. M. D., Nunes, L. D. S., Teixeira, O. M. M., da Silva, M. P., da Mata, N. D. S., Barros, B. C. B., Cordeiro, C. A. M., Evangelista-Barreto, N. S., et al. (2024) · Editora Científica Digital eBooks · doi:10.37885/978-65-5360-586-2 · Cited by 1
Fermentation: A Broader Perspective
Danladi, M. M. A., Istifanus, M. F., Makeri, M. S., Egbere, J. O., Danahap, L. S., Okechalu, B., & Ogbonna, A. I. (2024) · Food science and nutrition · doi:10.5772/intechopen.115055 · Cited by 1
Functional and health-promoting properties of acid-tolerant yeasts from sourdough-based and other agro-food products
Akın, M., Eyduran, Ş. P., Negi, N. P., Yılmaz, B., Yıldırım, K., Παπαγεωργίου, Μ., & Rocha, J. M. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-18622-6.00010-4 · Cited by 3
Impact of Alfalfa Sprouts ( Medicago sativa L. ) on the Quality of Composite Sourdough Fermented With Lactiplantibacillus plantarum ATCC 8014 and Saccharomyces cerevisiae
PĂUȘAN, D.-E., Păucean, A., Simona, M. A. N., Chiș, M. S., Pop, C. R., Anamaria, P. O. P., Ranga, F., Pușcaș, A., Alexa, E., Berbecea, A. A., et al. (2025) · Journal of Food Quality · doi:10.1155/jfq/6917978 · Cited by 1
Exploration of the Microbial Diversity and Functional Characteristics of Traditional Sourdough in Inner MongoliaPreprint
Bai, F., Ma, Z., Liu, R., Guo, T., Zhang, J., Liu, R., Guo, T., Zhang, T., Cai, C., Liu, L., et al. (2024) · SSRN Electronic Journal · doi:10.2139/ssrn.4821005 · Cited by 1
Rising together: Exploring Sourdough Fermentation Diversity through Co-design in the HealthFerm Citizen Science InitiativePreprint
Meyer, A., Gettemans, T., Tan, J. P., Tuccillo, F., Viretto, C., Angelescu, I.-R., Bondt, Y. D., Neugebauer, M., Tlais, A. Z. A., Cavelti, F., et al. (2025) · bioRxiv (Cold Spring Harbor Laboratory) · doi:10.1101/2025.05.23.655785 · Cited by 1
Self-citation
Interactions of lactic acid bacteria and yeasts originating from sourdough
Suominen, J. (2020) · Työväentutkimus Vuosikirja
Use of chromium-enriched yeast in the manufacture of French bread
Sá, C., Barata, A. F., Ramalho, C. M. A., Nunes, M. C., & Tavares, N. R. (2021) · Biomedical and Biopharmaceutical Research · doi:10.19277/bbr.18.1.255
Omics in Traditional Fermented Foods and Beverages
Apaliya, M. T., Osae, R., Kwaw, E., Mahunu, G. K., Osei-Kwarteng, M., & Hardi, I. M. (2022) · Springer eBooks · doi:10.1007/978-3-030-82902-5_37
Arpa Unu İlavesinin Açık Ekmeğin Bazı Kimyasal ve Fonksiyonel Özelliklerine Etkisi
ELÇİ, M. A., Ünsal, A. S., ÜNSAL, N. E., & Köten, M. (2023) · Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi · doi:10.18016/ksutarimdoga.vi.1207303
Development of gluten-free bread biotechnology using fermented scald
Parakhina, O. I., Kuznetsova, L. I., Савкина, О. А., Локачук, М. Н., Kostyuchenko, M., Николаевна, П. Е., & Gavrilova, T. A. (2023) · BIO Web of Conferences · doi:10.1051/bioconf/20236401009
Breads
Gasparre, N., Rosell, C. M., & Malalgoda, M. (2023) · Springer eBooks · doi:10.1007/978-3-031-40308-8_2 · Cited by 1
Maldi-Tof-Ms [1] Characterization of Microbial Diversity in Irish Artisan Bakery Environments [1] Matrix-Assisted Laser Desorption Ionization-Time of Flight Mass SpectrometryPreprint
Lamba, S., Lowes, A., Harrison, S. M., Fanning, S., & Scannell, A. G. M. (2023) · SSRN Electronic Journal · doi:10.2139/ssrn.4671028
Determinación de antioxidantes durante el proceso de elaboración en panes artesanales fermentados
Delgadillo-Díaz, M., Álvarez-Romero, A., Baleón-Ortega, K. V., & Ortiz-Salazar, F. (2023) · Ecosistemas y Recursos Agropecuarios · doi:10.19136/era.a10nneiii.3707
Microbiological and Biomolecular Methods Applicable to the Isolation, Characterization and Identification of Microbial Sourdough Strains
Câmara, A. A., Margalho, L. P., Lemos, W. J. F., de Oliveira, V. S., Guerra, A. F., & Sant’Ana, A. S. (2024) · Springer eBooks · doi:10.1007/978-3-031-48604-3_5
Kailgraudu mieži ierauga fermentācijā = Hull-less barley in sourdough fermentation
Reidzāne, S. (2024) · doi:10.22616/lbtuthesis/2024.009
EXPLORANDO OS PROCESSOS MICROBIOLÓGICOS E OS IMPACTOS MULTIFACETADOS DA FERMENTAÇÃO NATURAL DO PÃO: UMA MINI REVISÃO
Colonetti, C. T., & Delamare, A. P. L. (2024) · Revista Contemporânea · doi:10.56083/rcv4n9-058
Sourdough-based microorganisms and metabolites in nutraceutical and pharmaceutical products
Mechqoq, H., Rocha, J. M., Aouad, N. E., & Hourfane, S. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-18622-6.00022-0
Safety aspects of natural starter used in sourdough products
Bleoancă, I., Grigore‐Gurgu, L., Păcularu‐Burada, B., & Bahrim, G. E. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-18622-6.00002-5
Emerging trends in the baking market and consumers’ demands, preferences, and acceptance of sourdough-based products
Velickova, E., & Tomovska, E. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-18622-6.00025-6
Sourdough-based microbiota, fermentations and the development of anti-microbial and anti-oxidant metabolites
Sharma, H., Rao, P. S., Rocha, J. M., & Özoğul, F. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-18622-6.00014-1
Lactic acid bacteria from sourdough with anti-microbial properties
Bartkienė, E., Tatar, H. D., Bartkevičs, V., Ružauskas, M., & Rocha, J. M. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-18622-6.00003-7
Potential contaminants in sourdough and sourdough-based products and possible solutions
Yılmaz, B., Mantzouridou, F. T., Kalogeropoulou, A. G., Παπαγεωργίου, Μ., & Skendi, A. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-18622-6.00018-9
The impact of the lactic acid bacteria on the food-borne pathogens in sourdough-based products
Samut, H., Echegaray, N., Pateiro, M., Lorenzo, J. M., Güzel, N., & Güzel, M. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-18622-6.00004-9
Rising together: Exploring Sourdough Fermentation Diversity through Co-design in the HealthFerm Citizen Science InitiativePreprint
Meyer, A., Gettemans, T., Tan, J. P., Tuccillo, F., Viretto, C., Angelescu, I.-R., Bondt, Y. D., Neugebauer, M., Tlais, A. Z. A., Cavelti, F., et al. (2025) · Research Square · doi:10.21203/rs.3.rs-6627352/v1
Self-citation
Buğday Çeşidi ve Çimlendirmenin Sıvı Hamur Fermantasyonuna Etkileri
Yüksel, D., Cömertpay, S., & İNANÇ, A. L. (2025) · Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi · doi:10.18016/ksutarimdoga.vi.1677424
EN PRENSA "Evaluación del potencial de la masa madre a base de harina de chícharo para la elaboración de un producto de panificación tipo hogaza" EN PRENSA
Domínguez, Y. G. L., Juárez, N. G., Medina, N. C. R., Cano-Gómez, C. I., & Wong‐Paz, J. E. (2025) · Revista Bio Ciencias · doi:10.15741/revbio.12.e1664
Effect of wheat bran dietary fiber on the structure and aggregation behavior of gluten protein in fermented doughPreprint
Wang, Y., Ma, S., Wang, X., Li, M., & Li, L. (2025) · SSRN Electronic Journal · doi:10.2139/ssrn.5413052
Impact of Sourdoughs, Enzymes, and Their Combinations on Gluten-Based Bread Quality
Yahia, D. F., Bourekoua, H., Fetouhi, A., Wójcik, M., Wójtowicz, A., Mitrus, M., Siar, E.-H., & Różyło, R. (2025) · Processes · doi:10.3390/pr13092796
Development of Organic Sourdough Bread with Paste from Germinated Seeds
Akiki, A., Muhammed, Y. M. R., Minervini, F., & Cavoski, I. (2025) · Foods · doi:10.3390/foods14183263
Additional file 5 of Metabolic framework of spontaneous and synthetic sourdough metacommunities to reveal microbial players responsible for resilience and performance
Calabrese, F. M., Ameur, H., Nikoloudaki, O., Celano, G., Vacca, M., JFLemos, W., Manzari, C., Verté, F., Cagno, R. D., Pesole, G., et al. (2022) · Figshare · doi:10.6084/m9.figshare.21114018
Additional file 10 of Metabolic framework of spontaneous and synthetic sourdough metacommunities to reveal microbial players responsible for resilience and performance
Calabrese, F. M., Ameur, H., Nikoloudaki, O., Celano, G., Vacca, M., JFLemos, W., Manzari, C., Verté, F., Cagno, R. D., Pesole, G., et al. (2022) · Figshare · doi:10.6084/m9.figshare.21113991
Additional file 2 of Unique niche-specific adaptation of fructophilic lactic acid bacteria and proposal of three Apilactobacillus species as novel members of the group
Maeno, S., Nishimura, H., Tanizawa, Y., Dicks, L., Arita, M., & Endo, A. (2021) · Figshare · doi:10.6084/m9.figshare.13843556
Additional file 1 of Unique niche-specific adaptation of fructophilic lactic acid bacteria and proposal of three Apilactobacillus species as novel members of the group
Maeno, S., Nishimura, H., Tanizawa, Y., Dicks, L., Arita, M., & Endo, A. (2021) · Figshare · doi:10.6084/m9.figshare.13843553
Additional file 2 of Metabolic framework of spontaneous and synthetic sourdough metacommunities to reveal microbial players responsible for resilience and performance
Calabrese, F. M., Ameur, H., Nikoloudaki, O., Celano, G., Vacca, M., JFLemos, W., Manzari, C., Verté, F., Cagno, R. D., Pesole, G., et al. (2022) · Figshare · doi:10.6084/m9.figshare.21114006
Additional file 1 of Metabolic framework of spontaneous and synthetic sourdough metacommunities to reveal microbial players responsible for resilience and performance
Calabrese, F. M., Ameur, H., Nikoloudaki, O., Celano, G., Vacca, M., JFLemos, W., Manzari, C., Verté, F., Cagno, R. D., Pesole, G., et al. (2022) · Figshare · doi:10.6084/m9.figshare.21114003

Authors: Vuyst, L. D., Kerrebroeck, S. V., & Leroy, F.
Affiliations: Vrije Universiteit Brussel (BE)
Corresponding author: Luc De Vuyst
ORCID: Luc De Vuyst
Simon Van Kerrebroeck
Frédéric Leroy
Venue: Advances in applied microbiology
Publisher: Elsevier
Published: 2017
Volume: 100
Pages: 49-160
ISSN: 0065-2164 (ISSN-L)
DOI: 10.1016/bs.aambs.2017.02.003
OpenAlex: W2606453969
Cited by: 226
References: 470
Citations by year: 2026: 27 · 2025: 41 · 2024: 43 · 2023: 33 · 2022: 22 · 2021: 23 · 2020: 20 · 2019: 5 · 2018: 10 · 2017: 2
FWCI: 28.66
Type: book chapter
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
doi.org/10.15223/policy-017 (stm-asf)
doi.org/10.15223/policy-037 (stm-asf)
doi.org/10.15223/policy-012 (stm-asf)
doi.org/10.15223/policy-029 (stm-asf)
doi.org/10.15223/policy-004 (stm-asf)
Locations: Advances in applied microbiology (publishedVersion)
PubMed (publishedVersion)
VUBIR (Vrije Universiteit Brussel) (submittedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
Keywords: sourdough fermentation, sourdough microbiota, lactic acid bacteria, yeast, Lactobacillus sanfranciscensis, backslopping, starter cultures, flavor formation, leavening, heterofermentative lactic acid bacteria, flour quality, fermentation parameters, water activity, oxygen partial pressure
MeSH terms: Bread, Fermentation, Food Handling, Lactobacillus, Triticum, Yeasts, Microbiota

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

Microbial Ecology and Process Technology of Sourdough Fermentation

Abstract

Overview

Integrity signals

Verification

Claims the paper makes

Claims other papers make about this one

Citations

Cites

Cited by

Related

Metadata

Record

About these checks