Antifungal hydroxy fatty acids produced during sourdough fermentation: Microbial and enzymatic pathways, and antifungal activity in bread

A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

Bligh, E. G., & Dyer, W. J. (1959) · Canadian Journal of Biochemistry and Physiology · doi:10.1139/o59-099 · Cited by 54,751 · see citing works

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 · see citing works

Purification and Characterization of Novel Antifungal Compounds from the Sourdough <i>Lactobacillus plantarum</i> Strain 21B

Lavermicocca, P., Valerio, F., Evidente, A., Lazzaroni, S., Corsetti, A., & Gobbetti, M. (2000) · Applied and Environmental Microbiology · doi:10.1128/aem.66.9.4084-4090.2000 · Cited by 654 · see citing works

Toxic effects of pesticide mixtures at a molecular level: Their relevance to human health

Hernández, A. F., Carreño, T. P., Tsatsakis, A. M., Requena, M., Alarcón, R., & López‐Guarnido, O. (2012) · Toxicology · doi:10.1016/j.tox.2012.06.009 · Cited by 619 · see citing works

Lactobacillus coryniformis subsp. coryniformis Strain Si3 Produces a Broad-Spectrum Proteinaceous Antifungal Compound

Magnusson, J., & Schnürer, J. (2001) · Applied and Environmental Microbiology · doi:10.1128/aem.67.1.1-5.2001 · Cited by 515 · see citing works

Shelf Life and Safety Concerns of Bakery Products—A Review

Smith, J. P., Daifas, D. P., El-Khoury, W., KOUKOUTSIS, J., & El-Khoury, A. A. (2004) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408690490263774 · Cited by 404 · see citing works

Antifungal 3-Hydroxy Fatty Acids from <i>Lactobacillus plantarum</i> MiLAB14

Sjögren, J., Magnusson, J., Broberg, A., Schnürer, J., & Kenne, L. (2003) · Applied and Environmental Microbiology · doi:10.1128/aem.69.12.7554-7557.2003 · Cited by 328 · see citing works

Critical role of anteiso-C15:0 fatty acid in the growth of Listeria monocytogenes at low temperatures

Annous, B. A., Becker, L. A., Bayles, D. O., Labeda, D. P., & Wilkinson, B. J. (1997) · Applied and Environmental Microbiology · doi:10.1128/aem.63.10.3887-3894.1997 · Cited by 310 · see citing works

The fluidity of cell membranes and its regulation

Quinn, P. J. (1981) · Progress in Biophysics and Molecular Biology · doi:10.1016/0079-6107(81)90011-0 · Cited by 307 · see citing works

Handbook on Sourdough Biotechnology

Gobbetti, M., & Gänzle, M. G. (2012) · Springer eBooks · doi:10.1007/978-1-4614-5425-0 · Cited by 286 · see citing works

Production of phenyllactic acid by lactic acid bacteria: An approach to the selection of strains contributing to food quality and preservation

Valerio, F., Lavermicocca, P., Pascale, M., & Visconti, A. (2004) · FEMS Microbiology Letters · doi:10.1111/j.1574-6968.2004.tb09494.x · Cited by 275 · see citing works

Conjugated Linoleic Acid Accumulation via 10-Hydroxy-12-Octadecaenoic Acid during Microaerobic Transformation of Linoleic Acid by Lactobacillus acidophilus

Ogawa, J., Matsumura, K., Kishino, S., Omura, Y., & Shimizu, S. (2001) · Applied and Environmental Microbiology · doi:10.1128/aem.67.3.1246-1252.2001 · Cited by 202 · see citing works

Antifungal Activity of Wickerhamomyces anomalus and Lactobacillus plantarum during Sourdough Fermentation: Identification of Novel Compounds and Long-Term Effect during Storage of Wheat Bread

Coda, R., Cassone, A., Rizzello, C. G., Nionelli, L., Cardinali, G., & Gobbetti, M. (2011) · Applied and Environmental Microbiology · doi:10.1128/aem.02669-10 · Cited by 196 · see citing works

Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products

Ryan, L. A. M., Zannini, E., Dal Bello, F., Pawlowska, A., Koehler, P., & Arendt, E. K. (2011) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2011.02.036 · Cited by 178 · see citing works

Sourdough products for convenient use in baking

Brandt, M. (2006) · Food Microbiology · doi:10.1016/j.fm.2006.07.010 · Cited by 141 · see citing works

Myosin Cross-reactive Antigen of Streptococcus pyogenes M49 Encodes a Fatty Acid Double Bond Hydratase That Plays a Role in Oleic Acid Detoxification and Bacterial Virulence

Volkov, A., Liavonchanka, A., Kamneva, O. K., Fiedler, T., Göbel, C., Kreikemeyer, B., & Feußner, I. (2010) · Journal of Biological Chemistry · doi:10.1074/jbc.m109.081851 · Cited by 137 · see citing works

Propionic acid production by cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough

Zhang, C., Brandt, M., Schwab, C., & Gänzle, M. G. (2009) · Food Microbiology · doi:10.1016/j.fm.2009.11.019 · Cited by 126 · see citing works

Long-Term Fungal Inhibitory Activity of Water-Soluble Extracts of Phaseolus vulgaris cv. Pinto and Sourdough Lactic Acid Bacteria during Bread Storage

Coda, R., Rizzello, C., Nigro, F., Angelis, M. D. D., Arnault, P., & Gobbetti, M. (2008) · Applied and Environmental Microbiology · doi:10.1128/aem.01420-08 · Cited by 106 · see citing works

Antifungal compounds that target fungal membranes: applications in plant disease control

Avis, T. J. (2007) · Canadian Journal of Plant Pathology · doi:10.1080/07060660709507478 · Cited by 98 · see citing works

Myosin-cross-reactive antigen (MCRA) protein from Bifidobacterium breve is a FAD-dependent fatty acid hydratase which has a function in stress protection

Rosberg-Cody, E., Liavonchanka, A., Göbel, C., Ross, R. P., O’Sullivan, Ó., Fitzgerald, G. F., Feußner, I., & Stanton, C. (2011) · BMC Biochemistry · doi:10.1186/1471-2091-12-9 · Cited by 93 · see citing works

Lactic Acid Bacteria in Cereal-Based Products

Gänzle, M. G., & Salovaara, H. O. (2019) · CRC Press eBooks · doi:10.1201/9780429057465-13 · Cited by 88 · see citing works

Technology of Sourdough Fermentation and Sourdough Applications

Corsetti, A. (2012) · Springer eBooks · doi:10.1007/978-1-4614-5425-0_4 · Cited by 82 · see citing works

Identification of oxylipins with antifungal activity by LC–MS/MS from the supernatant of Pseudomonas 42A2

Martin‐Arjol, I., Bassas-Galià, M., Bermudo, E., García, F., & Manresa, Á. (2010) · Chemistry and Physics of Lipids · doi:10.1016/j.chemphyslip.2010.02.003 · Cited by 80 · see citing works

Enzymatic oxydation of linoleic acid: Formation of bittertasting fatty acids

Baur, C., Grosch, W., Wieser, H., & Jugel, H. (1977) · European Food Research and Technology · doi:10.1007/bf01263025 · Cited by 77 · see citing works

Lactobacillus hammesii sp. nov., isolated from French sourdough

Valcheva, R. S., Korakli, M., Onno, B., Prévost, H., Иванова, И., Ehrmann, M. A., Dousset, X., Gänzle, M. G., & Vogel, R. F. (2005) · INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY · doi:10.1099/ijs.0.63311-0 · Cited by 72 · see citing works

Detection and Quantitation of 2,5-Diketopiperazines in Wheat Sourdough and Bread

Ryan, L. A. M., Bello, F. D., Arendt, E. K., & Koehler, P. (2009) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf902033v · Cited by 71 · see citing works

Myosin-cross-reactive antigens from four different lactic acid bacteria are fatty acid hydratases

Yang, B. K., Chen, H., Song, Y., Chen, Y. Q., Zhang, H., & Chen, W. (2012) · Biotechnology Letters · doi:10.1007/s10529-012-1044-y · Cited by 69 · see citing works

Permeability and Stability Properties of Membranes Formed by Lipids Extracted fromLactobacillus acidophilusGrown at Different Temperatures

Fernández-Murga, M. L., Bernik, D. L., de Valdez, G. F., & Disalvo, E. A. (1999) · Archives of Biochemistry and Biophysics · doi:10.1006/abbi.1998.1093 · Cited by 68 · see citing works

Quantification of Phenyllactic Acid in Wheat Sourdough Using High Resolution Gas Chromatography−Mass Spectrometry

Ryan, L. A. M., Bello, F. D., Czerny, M., Koehler, P., & Arendt, E. K. (2009) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf802578e · Cited by 63 · see citing works

Influence of redox-reactions catalysed by homo- and hetero-fermentative lactobacilli on gluten in wheat sourdoughs

Vermeulen, N., Kretzer, J. W., Machalitza, H., Vogel, R. F., & Gänzle, M. G. (2006) · Journal of Cereal Science · doi:10.1016/j.jcs.2005.08.006 · Cited by 47 · see citing works

Synthesis and physiological activities of both enantiomers of coriolic acid and their geometric isomers

Kobayashi, Y., Okamoto, S., Shimazaki, T., Ochiai, Y., & Sato, F. (1987) · Tetrahedron Letters · doi:10.1016/s0040-4039(00)96431-1 · Cited by 42 · see citing works

Two distinct pathways for the formation of hydroxy FA from linoleic acid by lactic acid bacteria

Kishimoto, N., Yamamoto, I., Toraishi, K., Yoshioka, S., Saito, K., Masuda, H., & Fujita, T. (2003) · Lipids · doi:10.1007/s11745-003-1188-4 · Cited by 40 · see citing works

New bioactive fatty acids.

HOU, C. T. (2008) · PubMed · Cited by 40 · see citing works

Vorkommen bitterer Hydroxyfettsäuren in Hafer und Weizen

Biermann, U., Wittmann, A., & Grosch, W. (1980) · Fette Seifen Anstrichmittel · doi:10.1002/lipi.19800820607 · Cited by 39 · see citing works

Flip-flop of hydroxy fatty acids across the membrane as monitored by proton-sensitive microelectrodes

Pohl, E. E., Voltchenko, A. M., & Rupprecht, A. (2008) · Biochimica et Biophysica Acta (BBA) - Biomembranes · doi:10.1016/j.bbamem.2008.01.025 · Cited by 32 · see citing works

Impact of free hydroxylated and methyl-branched fatty acids on the organization of lipid membranes

Jenske, R., Lindström, F., Gröbner, G., & Vetter, W. (2008) · Chemistry and Physics of Lipids · doi:10.1016/j.chemphyslip.2008.03.010 · Cited by 23 · see citing works

Bio-Transformation of Fatty Acids

Shahzadi, A. (2012) · ERA: Education and Research Archive (University of Alberta) · doi:10.7939/r3cw54 · Cited by 6 · see citing works

Biological effects of essential oils—A review

Bakkali, F., Averbeck, S., Averbeck, D., & Idaomar, M. (2008) · Food and Chemical Toxicology · doi:10.1016/j.fct.2007.09.106 · Cited by 7,929 · see citing works

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

Zheng, J., Wittouck, S., Salvetti, E., Franz, C. M. A. P., Harris, H. M. B., Mattarelli, P., O’Toole, P. W., Pot, B., Vandamme, P., Walter, J., et al. (2020) · International Journal of Systematic and Evolutionary Microbiology · doi:10.1099/ijsem.0.004107 · Cited by 3,313 · see citing works

Enzymatic and bacterial conversions during sourdough fermentation

Gänzle, M. G. (2014) · Food Microbiology · doi:10.1016/j.fm.2013.04.007 · Cited by 432 · see citing works

Metabolic and Functional Paths of Lactic Acid Bacteria in Plant Foods: Get out of the Labyrinth

Filannino, P., Di Cagno, R., & Gobbetti, M. (2018) · Current Opinion in Biotechnology · doi:10.1016/j.copbio.2017.07.016 · Cited by 420 · see citing works

Antifungal Microbial Agents for Food Biopreservation—A Review

Leyva Salas, M., Mounier, J., Valence, F., Coton, M., Thierry, A., & Coton, E. (2017) · Microorganisms · doi:10.3390/microorganisms5030037 · Cited by 349 · see citing works

Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives

Crowley, S., Mahony, J., & van Sinderen, D. (2013) · Trends in Food Science &amp; Technology · doi:10.1016/j.tifs.2013.07.004 · Cited by 328 · see citing works

Lactic acid bacteria as antifungal and anti-mycotoxigenic agents: A comprehensive review

Sadiq, F. A., Yan, B., Tian, F., Zhao, J., Zhang, H., & Chen, W. (2019) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12481 · Cited by 313 · see citing works

Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions

Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276 · see citing works

Bioprotective mechanisms of lactic acid bacteria against fungal spoilage of food

Siedler, S., Balti, R., & Neves, A. R. (2018) · Current Opinion in Biotechnology · doi:10.1016/j.copbio.2018.11.015 · Cited by 243 · see citing works

Microbial ecology and process technology of sourdough fermentation

(2017) · Advances in applied microbiology · doi:10.1016/bs.aambs.2017.02.003 · Cited by 226 · see citing works

Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension

Axel, C., Zannini, E., & Arendt, E. K. (2016) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2016.1147417 · Cited by 215 · see citing works

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

Gänzle, M. G., & Ripari, V. (2016) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2016.05.004 · Cited by 183 · see citing works

The Potential of Fatty Acids and Their Derivatives as Antifungal Agents: A Review

Guimarães, A., & Venâncio, A. (2022) · Toxins · doi:10.3390/toxins14030188 · Cited by 190 · see citing works

Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges—A review

Ma, S., Wang, Z., Guo, X., Wang, F., Huang, J., Sun, B., & Wang, X. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.130038 · Cited by 179 · see citing works

Overview of Sourdough Technology: from Production to Marketing

Siepmann, F. B., Ripari, V., Waszczynskyj, N., & Spier, M. R. (2017) · Food and Bioprocess Technology · doi:10.1007/s11947-017-1968-2 · Cited by 153 · see citing works

Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits

Pérez-Alvarado, O., Zepeda-Hernández, A., García-Amezquita, L. E., Requena, T., Vinderola, G., & García‐Cayuela, T. (2022) · Frontiers in Microbiology · doi:10.3389/fmicb.2022.969460 · Cited by 136 · see citing works

Antifungal Preservation of Food by Lactic Acid Bacteria

Nasrollahzadeh, A., Mokhtari, S., Khomeiri, M., & Saris, P. E. J. (2022) · Foods · doi:10.3390/foods11030395 · Cited by 128 · see citing works

Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough

Axel, C., Brosnan, B., Zannini, E., Peyer, L. C., Furey, A., Coffey, A., & Arendt, E. K. (2015) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-015-7051-x · Cited by 121 · see citing works

Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread

Quattrini, M., Liang, N., Fortina, M. G., Xiang, S., Curtis, J. M., & Gänzle, M. G. (2018) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2018.09.007 · Cited by 121 · see citing works

In vitro and in situ screening of lactic acid bacteria and propionibacteria antifungal activities against bakery product spoilage molds

Lay, C. L., Mounier, J., Vasseur, V., Weill, A., Blay, G. L., Barbier, G., & Coton, E. (2015) · Food Control · doi:10.1016/j.foodcont.2015.07.034 · Cited by 116 · see citing works

Bacterial conjugated linoleic acid production and their applications

Yang, B. K., Gao, H., Stanton, C., Ross, R. P., Zhang, H., Chen, Y. Q., Chen, H., & Chen, W. (2017) · Progress in Lipid Research · doi:10.1016/j.plipres.2017.09.002 · Cited by 111 · see citing works

The Complex Role of Lactic Acid Bacteria in Food Detoxification

Petrova, P. M., Arsov, A., Tsvetanova, F. V., Parvanova-Mancheva, T., Vasileva, E., Tsigoriyna, L., & Petrov, K. K. (2022) · Nutrients · doi:10.3390/nu14102038 · Cited by 107 · see citing works

Microbial Production of Conjugated Linoleic Acid and Conjugated Linolenic Acid Relies on a Multienzymatic System

Salsinha, A. S., Pimentel, L. L., Fontes, A. L., Gomes, A., & Rodríguez-Alcalá, L. M. (2018) · Microbiology and Molecular Biology Reviews · doi:10.1128/mmbr.00019-18 · Cited by 106 · see citing works

Biocontrol Potentials of Antimicrobial Peptide Producing Bacillus Species: Multifaceted Antagonists for the Management of Stem Rot of Carnation Caused by Sclerotinia sclerotiorum

Vinodkumar, S., Nakkeeran, S., Renukadevi, P., & Malathi, V. G. (2017) · Frontiers in Microbiology · doi:10.3389/fmicb.2017.00446 · Cited by 97 · see citing works

A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies

Rahman, M., Islam, R., Hasan, S., Zzaman, W., Rana, M. R., Ahmed, S., Roy, M., Sayem, A. S. M., Matin, A., Raposo, A., et al. (2022) · Foods · doi:10.3390/foods11030319 · Cited by 94 · see citing works

Contribution of volatiles to the antifungal effect of Lactobacillus paracasei in defined medium and yogurt

Aunsbjerg, S. D., Honoré, A. H., Marcussen, J., Ebrahimi, P., Vogensen, F. K., Benfeldt, C., Skov, T., & Knøchel, S. (2015) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2014.11.007 · Cited by 93 · see citing works

Application of the selected antifungal LAB isolate as a protective starter culture in pan whole-wheat sourdough bread

Sadeghi, A., Ebrahimi, M. T., Mortazavi, S. A., & Abedfar, A. (2018) · Food Control · doi:10.1016/j.foodcont.2018.08.013 · Cited by 89 · see citing works

Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread

Axel, C., Brosnan, B., Zannini, E., Furey, A., Coffey, A., & Arendt, E. K. (2016) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2016.05.006 · Cited by 88 · see citing works

Regioselective Biocatalytic Hydroxylation of Fatty Acids by Cytochrome P450s

Hammerer, L., Winkler, C. K., & Kroutil, W. (2017) · Catalysis Letters · doi:10.1007/s10562-017-2273-4 · Cited by 84 · see citing works

Survival and stability of Lactobacillus fermentum and Wickerhamomyces anomalus strains upon lyophilisation with different cryoprotectant agents

Stefanello, R., Nabeshima, E. H., Iamanaka, B. T., Ludwig, A., Fries, L. L. M., Bernardi, A. O., & Copetti, M. V. (2018) · Food Research International · doi:10.1016/j.foodres.2018.07.044 · Cited by 82 · see citing works

Effect of Glutamate Accumulation During Sourdough Fermentation with Lactobacillus reuteri on the Taste of Bread and Sodium‐Reduced Bread

Zhao, C. J., Kinner, M., Wismer, W. V., & Gänzle, M. G. (2014) · Cereal Chemistry · doi:10.1094/cchem-07-14-0149-r · Cited by 76 · see citing works

Lactic acid bacteria

Bangar, S. P., Sharma, N., Bhardwaj, A., & Phimolsiripol, Y. (2022) · Quality Assurance and Safety of Crops & Foods · doi:10.15586/qas.v14i2.1014 · Cited by 69 · see citing works

Improvement of the antifungal activity of lactic acid bacteria by addition to the growth medium of phenylpyruvic acid, a precursor of phenyllactic acid

Valerio, F., Biase, M. D., Lattanzio, V. M. T., & Lavermicocca, P. (2016) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2016.01.011 · Cited by 69 · see citing works

Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery products

Ouiddir, M., Bettache, G., Leyva Salas, M., Pawtowski, A., Donot, C., Brahimi, S., Mabrouk, K., Coton, E., & Mounier, J. (2019) · Food Microbiology · doi:10.1016/j.fm.2019.01.020 · Cited by 67 · see citing works

Characterization of antifungal metabolites produced by Lactobacillus plantarum and Lactobacillus coryniformis isolated from rice rinsed water

Bukhari, S. A., Salman, M., Numan, M., Javed, M. R., Zubair, M., & Mustafa, G. (2020) · Molecular Biology Reports · doi:10.1007/s11033-020-05281-1 · Cited by 65 · see citing works

Sourdough Technology as a Tool for the Development of Healthier Grain-Based Products: An Update

Fernández‐Peláez, J., Paesani, C., & Gómez, M. (2020) · Agronomy · doi:10.3390/agronomy10121962 · Cited by 70 · see citing works

Sourdough lactic acid bacteria as antifungal and mycotoxin-controlling agents

Hassan, Y. I., Zhou, T., & Bullerman, L. B. (2015) · Food Science and Technology International · doi:10.1177/1082013214565722 · Cited by 65 · see citing works

Characterization of Linoleate 10-Hydratase of Lactobacillus plantarum and Novel Antifungal Metabolites

Chen, Y. Y., Liang, N., Curtis, J. M., & Gänzle, M. G. (2016) · Frontiers in Microbiology · doi:10.3389/fmicb.2016.01561 · Cited by 64 · see citing works

Appraisal of lactic acid bacteria as protective cultures

Varsha, K. K., & Nampoothiri, K. M. (2016) · Food Control · doi:10.1016/j.foodcont.2016.04.032 · Cited by 62 · see citing works

Antimicrobial activity and applications of fermentates from lactic acid bacteria – a review

Hernández‐Figueroa, R. H., López‐Malo, A., & Mani‐López, E. (2024) · Sustainable Food Technology · doi:10.1039/d3fb00241a · Cited by 55 · see citing works

Inhibition of Fusarium culmorum by carboxylic acids released from lactic acid bacteria in a barley malt substrate

Peyer, L. C., Axel, C., Lynch, K. M., Zannini, E., Jacob, F., & Arendt, E. K. (2016) · Food Control · doi:10.1016/j.foodcont.2016.05.010 · Cited by 52 · see citing works

Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review

Liu, A., Xu, R., Zhang, S., Wang, Y., Hu, B., Ao, X., Li, Q., Li, J., Hu, K., Yang, Y., et al. (2022) · Frontiers in Microbiology · doi:10.3389/fmicb.2022.924398 · Cited by 52 · see citing works

Probiotics in the Sourdough Bread Fermentation: Current Status

Akamine, I. T., Mansoldo, F. R. P., & Vermelho, A. B. (2023) · Fermentation · doi:10.3390/fermentation9020090 · Cited by 52 · see citing works

Impact of sourdough fermentation on nutrient transformations in cereal-based foods: Mechanisms, practical applications, and health implications

Wang, Z., & Wang, L. (2024) · Grain & Oil Science and Technology · doi:10.1016/j.gaost.2024.03.001 · Cited by 52 · see citing works

Comparative genomics of Lactobacillus fermentum suggests a free-living lifestyle of this lactic acid bacterial species

Verce, M., Vuyst, L. D., & Weckx, S. (2020) · Food Microbiology · doi:10.1016/j.fm.2020.103448 · Cited by 52 · see citing works

Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.)

Filannino, P., Tlais, A. Z. A., Morozova, K., Cavoski, I., Scampicchio, M., Gobbetti, M., & Cagno, R. D. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.126384 · Cited by 50 · see citing works

Prevalence, Genetic Diversity, and Technological Functions of the Lactobacillus sanfranciscensis in Sourdough: A Review

Zhang, G., Tu, J., Sadiq, F. A., Zhang, W., & Wang, W. (2019) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12459 · Cited by 50 · see citing works

Comparison of the Antifungal Effect of Undissociated Lactic and Acetic Acid in Sourdough Bread and in Chemically Acidified Wheat Bread

Debonne, E., Van Schoors, F., Maene, P., Van Bockstaele, F., Vermeir, P., Verwaeren, J., Eeckhout, M., & Devlieghere, F. (2020) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2020.108551 · Cited by 49 · see citing works

The use of essential oils as natural antifungal preservatives in bread products

Debonne, E., Bockstaele, F. V., Samapundo, S., Eeckhout, M., & Devlieghere, F. (2018) · Journal of Essential Oil Research · doi:10.1080/10412905.2018.1486239 · Cited by 49 · see citing works

Lactic acid bacteria andBacillusspp. as fungal biological control agents

Hirozawa, M. T., Ono, M. A., Suguiura, I. M. D. S., Bordini, J. G., & Ono, E. Y. S. (2022) · Journal of Applied Microbiology · doi:10.1093/jambio/lxac083 · Cited by 50 · see citing works

Purification and characterization of an antimicrobial compound produced by Lactobacillus plantarum EM showing both antifungal and antibacterial activities

Mun, S. Y., Kim, S. K., Woo, E. R., & Chang, H. C. (2019) · LWT · doi:10.1016/j.lwt.2019.108403 · Cited by 45 · see citing works

Plant defence mechanisms and enzymatic transformation products and their potential applications in food preservation: Advantages and limitations

Sánchez-Maldonado, A. F., Schieber, A., & Gänzle, M. G. (2015) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2015.07.013 · Cited by 44 · see citing works

Composition and activity of antifungal lipopeptides produced by Bacillus spp. in daqu fermentation

Li, Z., Fernandez, K. X., Vederas, J. C., & Gänzle, M. G. (2022) · Food Microbiology · doi:10.1016/j.fm.2022.104211 · Cited by 42 · see citing works

Characterization of an omega-6 linoleate lipoxygenase from Burkholderia thailandensis and its application in the production of 13-hydroxyoctadecadienoic acid

An, J.-U., Kim, B.-J., Hong, S., & Oh, D. (2015) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-014-6353-8 · Cited by 41 · see citing works

Engineering of E. coli inherent fatty acid biosynthesis capacity to increase octanoic acid production

Tan, Z., Yoon, J. M., Chowdhury, A., Burdick, K., Jarboe, L. R., Maranas, C. D., & Shanks, J. V. (2018) · Biotechnology for Biofuels · doi:10.1186/s13068-018-1078-z · Cited by 36 · see citing works

Fatty Acids of Echinoderms: Diversity, Current Applications and Future Opportunities

Zhukova, N. V. (2022) · Marine Drugs · doi:10.3390/md21010021 · Cited by 37 · see citing works

High-Speed Counter-Current Chromatography (HSCCC) Purification of Antifungal Hydroxy Unsaturated Fatty Acids from Plant-Seed Oil and Lactobacillus Cultures

Liang, N., Cai, P., Wu, D., Pan, Y., Curtis, J. M., & Gänzle, M. G. (2017) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.7b05658 · Cited by 38 · see citing works

Antifungal cultures and metabolites of lactic acid bacteria for use in dairy fermentations

Liang, N., Zhao, Z., Curtis, J. M., & Gänzle, M. G. (2022) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2022.109938 · Cited by 36 · see citing works

Triacylglycerols hydrolysis and hydroxy- and epoxy-fatty acids release during lactic fermentation of plant matrices: An extensive study showing inter- and intra-species capabilities of lactic acid bacteria

Fiorino, G. M., Tlais, A. Z. A., Losito, I., Filannino, P., Gobbetti, M., & Cagno, R. D. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.135552 · Cited by 34 · see citing works

Rational Engineering of Hydratase from Lactobacillus acidophilus Reveals Critical Residues Directing Substrate Specificity and Regioselectivity

Eser, B. E., Poborsky, M., Dai, R., Kishino, S., Ljubić, A., Takeuchi, M., Jacobsen, C., Ogawa, J., Kristensen, P. K., & Guo, Z. (2019) · ChemBioChem · doi:10.1002/cbic.201900389 · Cited by 34 · see citing works

Techno-functional properties of the selected antifungal predominant LAB isolated from fermented acorn (Quercus persica)

Purabdolah, H., Sadeghi, A., Ebrahimi, M. T., Kashaninejad, M., Tabarestani, H. S., & Mohamadzadeh, J. (2020) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-020-00423-2 · Cited by 33 · see citing works

Novel approaches for chemical and microbiological shelf life extension of cereal crops

Schmidt, M. P., Zannini, E., Lynch, K. M., & Arendt, E. K. (2018) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2018.1491526 · Cited by 32 · see citing works

Lactic acid bacteria: beyond fermentation to bio-protection against fungal spoilage and mycotoxins in food systems

Rahman, M. S., Soltani, S., LaPointe, G., Karboune, S., & Fliss, I. (2025) · Frontiers in Microbiology · doi:10.3389/fmicb.2025.1580670 · Cited by 31 · see citing works

Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures

Korcari, D., Secchiero, R., Laureati, M., Marti, A., Cardone, G., Rabitti, N. S., Ricci, G., & Fortina, M. G. (2021) · LWT · doi:10.1016/j.lwt.2021.112097 · Cited by 31 · see citing works

Fatty Acids and Oxylipins as Antifungal and Anti-Mycotoxin Agents in Food: A Review

Qiu, M., Wang, Y., Sun, L., Deng, Q., & Zhao, J. (2021) · Toxins · doi:10.3390/toxins13120852 · Cited by 30 · see citing works

Lactic Acid Bacteria from African Fermented Cereal-Based Products: Potential Biological Control Agents for Mycotoxins in Kenya

Wafula, E. N., Muhonja, C. N., Kuja, J., Owaga, E., Makonde, H. M., Mathara, J. M., & Kimani, V. W. (2022) · Journal of Toxicology · doi:10.1155/2022/2397767 · Cited by 30 · see citing works

FoodOmics as a promising strategy to study the effects of sourdough on human health and nutrition, as well as product quality and safety; back to the future

Sadeghi, A., Ebrahimi, M., Hajinia, F., Kharazmi, M. S., & Jafari, S. M. (2023) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2023.03.026 · Cited by 30 · see citing works

The quest for the perfect loaf of sourdough bread continues: Novel developments for selection of sourdough starter cultures

Gänzle, M. G., Qiao, N., & Bechtner, J. D. (2023) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2023.110421 · Cited by 32 · see citing works

Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread

Debonne, E., Bockstaele, F. V., Driessche, M. V., Leyn, I. D., Eeckhout, M., & Devlieghere, F. (2018) · Food Control · doi:10.1016/j.foodcont.2018.03.033 · Cited by 30 · see citing works

γ-Dodecelactone Production from Safflower Oil via 10-Hydroxy-12(Z)-octadecenoic Acid Intermediate by Whole Cells of Candida boidinii and Stenotrophomonas nitritireducens

Jo, Y., An, J.-U., & Oh, D. (2014) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf501081z · Cited by 29 · see citing works

Lactobacillus paracaseimetabolism of rice bran reveals metabolome associated withSalmonellaTyphimurium growth reduction

Nealon, N. J., Worcester, C. R., & Ryan, E. P. (2017) · Journal of Applied Microbiology · doi:10.1111/jam.13459 · Cited by 29 · see citing works

Oxylipins and oxylipin synthesis pathways in fungi

Гесслер, Н. Н., Filippovich, S. Y., Bachurina, G. P., Харченко, Е. А., Groza, N. V., & Belozerskaya, T. A. (2017) · Applied Biochemistry and Microbiology · doi:10.1134/s0003683817060060 · Cited by 28 · see citing works

Lactic Acid Bacteria–Derived Secondary Metabolites: Emerging Natural Alternatives for Food Preservation

Banicod, R. J. S., Tabassum, N., Javaid, A., Kim, Y. M., & Khan, F. (2025) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-025-10672-6 · Cited by 25 · see citing works

Structure-function relationships of antifungal monohydroxy unsaturated fatty acids (HUFA) of plant and bacterial origin

Liang, N., Dacko, A., Tan, A. K., Xiang, S., Curtis, J. M., & Gänzle, M. G. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109237 · Cited by 25 · see citing works

Novel Yeasts Producing High Levels of Conjugated Linoleic Acid and Organic Acids in Fermented Doughs

Palla, M., Conte, G., Grassi, A., Esin, S., Serra, A., Mele, M. L., Giovannetti, M., & Agnolucci, M. (2021) · Foods · doi:10.3390/foods10092087 · Cited by 25 · see citing works

Identification of Conjugated Linoleic Acid (CLA) Isomers by Silver Ion-Liquid Chromatography/In-line Ozonolysis/Mass Spectrometry (Ag+-LC/O3-MS)

Sun, C., Black, B. A., Zhao, Y., Gänzle, M. G., & Curtis, J. M. (2013) · Analytical Chemistry · doi:10.1021/ac401242z · Cited by 25 · see citing works

Lessons in Membrane Engineering for Octanoic Acid Production from Environmental Escherichia coli Isolates

Chen, Y., Reinhardt, M., Neris, N. M., Kerns, L., Mansell, T. J., & Jarboe, L. R. (2018) · Applied and Environmental Microbiology · doi:10.1128/aem.01285-18 · Cited by 25 · see citing works

γ-Glutamyl Cysteine Ligase of Lactobacillus reuteri Synthesizes γ-Glutamyl Dipeptides in Sourdough

Yan, B., Chen, Y. Y., Wang, W., Zhao, J., Chen, W., & Gänzle, M. G. (2018) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.8b05056 · Cited by 25 · see citing works

Antifungal Lipids Produced by Lactobacilli and Their Structural Identification by Normal Phase LC/Atmospheric Pressure Photoionization–MS/MS

Black, B. A., Sun, C., Zhao, Y., Gänzle, M. G., & Curtis, J. M. (2013) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf400932g · Cited by 24 · see citing works

Multiple Techno-Functional Characteristics of Leuconostoc and Their Potential in Sourdough Fermentations

Müller, D. C., Mischler, S., Schönlechner, R., & Schwenninger, S. M. (2021) · Microorganisms · doi:10.3390/microorganisms9081633 · Cited by 23 · see citing works

The inhibitory effects of lactic acid bacteria isolated from sourdough on the mycotoxigenic fungi growth and mycotoxins from wheat bread

Houssni, I. E., Khedid, K., Zahidi, A., & Hassikou, R. (2023) · Biocatalysis and Agricultural Biotechnology · doi:10.1016/j.bcab.2023.102702 · Cited by 23 · see citing works

Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread

Dallagnol, A. M., Pescuma, M., Rollán, G., Torino, M. I., & de Valdez, G. F. (2015) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-015-6473-9 · Cited by 22 · see citing works

Composition and activity of microbiota in sourdough and their effect on bread quality and safety

Novotni, D., Gänzle, M. G., & Rocha, J. M. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-821048-2.00005-2 · Cited by 21 · see citing works

Highly selective, energy-free, and environmentally friendly one-pot production of linear α-olefin from biomass-derived organic acid in a dual-bed catalyst system

Hidajat, M. J., Kwon, O., Park, H., Han, J., Yun, G., & Hwang, D. W. (2022) · Green Chemistry · doi:10.1039/d2gc02777a · Cited by 21 · see citing works

Identification and Quantitation of Hydroxy Fatty Acids in Fermented Sausage Samples

Liang, N., Tang, K., Curtis, J. M., & Gänzle, M. G. (2020) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.0c02688 · Cited by 21 · see citing works

Microbial community composition of food waste before anaerobic digestion

Tang, L., O’Dwyer, J., Kimyon, Ö., & Manefield, M. J. (2023) · Scientific Reports · doi:10.1038/s41598-023-39991-w · Cited by 20 · see citing works

13‐Hydroxy‐9Z,11E‐Octadecadienoic Acid Production by Recombinant Cells Expressing Burkholderia thailandensis 13‐Lipoxygenase

Sim, D., Shin, K., & Oh, D. (2015) · Journal of the American Oil Chemists Society · doi:10.1007/s11746-015-2694-4 · Cited by 20 · see citing works

Production of Bacillus amyloliquefaciens OG and its metabolites in renewable media: valorisation for biodiesel production and p-xylene decontamination

Etchegaray, A., Coutte, F., Châtaigné, G., Béchet, M., dos Santos, R. H. Z., Leclère, V., & Jacques, P. (2016) · Canadian Journal of Microbiology · doi:10.1139/cjm-2016-0288 · Cited by 19 · see citing works

A genomic view on lactic metabolism

Qiao, N., & Gänzle, M. G. (2025) · Food Microbiology · doi:10.1016/j.fm.2025.104945 · Cited by 18 · see citing works

Microbial volatilome in food safety. Current status and perspectives in the biocontrol of mycotoxigenic fungi and their metabolites

Hassan, Z. U., Oufensou, S., Zeidan, R., Migheli, Q., & Jaoua, S. (2023) · Biocontrol Science and Technology · doi:10.1080/09583157.2023.2205616 · Cited by 18 · see citing works

Metagenomics and metabolomics approaches in the study of Candida albicans colonization of host niches: a framework for finding microbiome-based antifungal strategies

Delavy, M., Sertour, N., d’Enfert, C., & Bougnoux, M. (2023) · Trends in Microbiology · doi:10.1016/j.tim.2023.08.002 · Cited by 16 · see citing works

Validation of in-vitro antifungal activity of the fermentation quotient on bread spoilage moulds through growth/no-growth modelling and bread baking trials

Debonne, E., Maene, P., Vermeulen, A., Bockstaele, F. V., Depredomme, L., Vermeir, P., Eeckhout, M., & Devlieghere, F. (2019) · LWT · doi:10.1016/j.lwt.2019.108636 · Cited by 16 · see citing works

Type III sourdough: Evaluation of biopreservative potential in bakery products with enhanced antifungal activity

Teixeira, L. B., Campos, J. Z., Kothe, C. I., Welke, J. E., Rodrigues, E., Jeverson Frazzon, B., & Thys, R. C. S. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114482 · Cited by 15 · see citing works

In vitro activity of the Brazil nut (Bertholletia excelsa H.B.K.) oil in aflatoxigenic strains of Aspergillus parasiticus

Martins, M., Klusczcovski, A. M., & Scussel, V. M. (2014) · European Food Research and Technology · doi:10.1007/s00217-014-2265-1 · Cited by 15 · see citing works

Characterization of antifungal compounds produced by lactobacilli in cheese-mimicking matrix: Comparison between active and inactive strains

Rouxel, M., Barthe, M., Marchand, P., Juin, C., Mondamert, L., Bergès, T., Blanc, P., Verdon, J., Berjeaud, J., & Aucher, W. (2020) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2020.108798 · Cited by 15 · see citing works

Highly selective and stable ZnO-supported bimetallic RuSn catalyst for the hydrogenation of octanoic acid to octanol

Hidajat, M. J., Yun, G., & Hwang, D.-W. (2021) · Molecular Catalysis · doi:10.1016/j.mcat.2021.111770 · Cited by 14 · see citing works

Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria

Iosca, G., Vero, L. D., Rocco, G. D., Perrone, G., Gullo, M., & Pulvirenti, A. (2022) · Foods · doi:10.3390/foods11131914 · Cited by 14 · see citing works

Lactobacillus Brevis-Based Bioingredient Inhibits Aspergillus Niger Growth on Pan Bread

Biase, M. D., Lavermicocca, P., Lonigro, S. L., & Valerio, F. (2014) · Italian Journal of Agronomy · doi:10.4081/ija.2014.614 · Cited by 14 · see citing works

Determination of Linoleic Acid Oxylipins in Chinese Baijiu Using Ultra-Performance Liquid Chromatography with Quadruple-Time-of-Flight Mass Spectrometry (UPLC-QTOF-MS) and Nuclear Magnetic Resonance (NMR)

Zhao, T., Chen, S., Li, H., & Xu, Y. (2019) · Analytical Letters · doi:10.1080/00032719.2019.1602137 · Cited by 14 · see citing works

Synthesis of (R)‐ and (S)‐Ricinoleic Acid Amides and Evaluation of Their Antimicrobial Activity

Matysiak, S., Zabielska, J., Kula, J., & Kunicka‐Styczyńska, A. (2018) · Journal of the American Oil Chemists Society · doi:10.1002/aocs.12013 · Cited by 12 · see citing works

Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough

Axel, C., Brosnan, B., Zannini, E., Peyer, L. C., Furey, A., Coffey, A., & Arendt, E. K. (2015) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-015-7051-x · Cited by 121 · see citing works

Antifungal activity and shelf life extension of loaf bread produced with sourdough fermented by Lactobacillus strains

Luz, C., Dopazo, V., Mañes, J., & Meca, G. (2019) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.14126 · Cited by 32 · see citing works

Antifungal activity of wheat-flour sourdough (Type II) from two different Lactobacillus in vitro and bread

Hernández‐Figueroa, R. H., Mani‐López, E., & López‐Malo, A. (2023) · Applied Food Research · doi:10.1016/j.afres.2023.100319 · Cited by 18 · see citing works

Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1

Corsetti, A., Gobbetti, M., Rossi, J., & Damiani, P. (1998) · Applied Microbiology and Biotechnology · doi:10.1007/s002530051285 · Cited by 370 · see citing works

A preliminary note on the biosynthesis of octadeca-9,12-dienoic acid (linoleic acid) from cis-2-octenoic acid

Reiser, R., & Murty, N. L. (1961) · Biochemical and Biophysical Research Communications · doi:10.1016/0006-291x(61)90159-0 · Cited by 4 · see citing works