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
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.
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“the acetic acid bacteria (AAB) Gluconobacter and Acetobacter spp. were not described in fermented teff products before, even if they are commonly found in other fermented foods, such as kombucha and kefir, but also in the cocoa bean and buckwheat fermentation, and the sourdough fermentation starter jiaozi.53,54,55”
From Maternal and food microbial sources shape the infant microbiome of a rural Ethiopian population (2023) · cites this paper as [54]
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Metadata
- Authors
- Vuyst, L. D., Kerrebroeck, S. V., & Leroy, F.
- Affiliations
- Vrije Universiteit Brussel (BE)
- Corresponding author
- Luc De Vuyst
- Venue
- Advances in applied microbiology
- Publisher
- Elsevier
- Published
- 2017
- Volume
- 100
- Pages
- 49-160
- ISSN
- 0065-2164 (ISSN-L)
- 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
- 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
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