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

Research works printed but not linked: 17

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  2. 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
  3. 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
  4. Boraam, 1993, Lactic acid bacteria and yeasts associated with traditional Moroccan sour-dough bread fermentation, Science des Aliments, 13, 501
  5. 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
  6. Edema, 2006, Micro-population of fermenting maize meal for sour maize bread production in Nigeria, Nigerian Journal of Microbiology, 20, 937
  7. Gabriel, 1999, Characterization of microflora from natural sourdoughs, Microbiologie Aliments Nutrition, 17, 171
  8. Galli, 1988, Isolation and identification of sour dough microflora, Microbiologie Aliments Nutrition, 6, 345
  9. Ganchev, 2014, Lactic acid bacteria from spontaneously fermented rye sourdough, Bulgarian Journal of Agricultural Science, 20, 69
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  14. Lombardi, 2007, Micobiological characterization of sourdoughs of Veneto region, Industrie Alimentari, XLVI, 147
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Metadata

Authors
Vuyst, L. D., Kerrebroeck, S. V., & Leroy, F.
Affiliations
Vrije Universiteit Brussel (BE)
Corresponding author
Luc De Vuyst
ORCID
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
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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