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Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristics

Ameur, H., Tlais, A. Z. A., Paganoni, C., Cozzi, S., Suman, M., Cagno, R. D., Gobbetti, M., & Polo, A. (2023) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2023.110513 · Cited by 18 · see citing works

Does strain-level persistence of lactobacilli in long-term back-slopped sourdoughs inform on domestication of food-fermenting lactic acid bacteria?

Pham, V. D., Xu, Z. S., Simpson, D. J. W., Zhang, J. S., & Gänzle, M. G. (2024) · Applied and Environmental Microbiology · doi:10.1128/aem.01892-24 · Cited by 18 · see citing works

The Microbial Community of Natural Whey Starter: Why Is It a Driver for the Production of the Most Famous Italian Long-Ripened Cheeses?

Neviani, E., Levante, A., & Gatti, M. (2024) · Fermentation · doi:10.3390/fermentation10040186 · Cited by 17 · see citing works

Five years after the lactobacillus reclassification: genomic and functional insights into Levilactobacillus, Lacticaseibacillus, Limosilactobacillus, Lactiplantibacillus, and Ligilactobacillus in fermented foods

Lemos, W. J. F., Sant’Ana, A. S., Cagno, R. D., Campanaro, S., & Gobbetti, M. (2025) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2025.105118 · Cited by 14 · see citing works

Sourdough starter culture microbiomes influence physical and chemical properties of wheat bread

Clark, C., Ohstrom, A. M., Rolon, M. L., Smith, M., Wolfe, B. E., Wee, J., & Buiten, C. B. V. (2024) · Journal of Food Science · doi:10.1111/1750-3841.16957 · Cited by 14 · see citing works

Design of a new model yeast consortium for ecological studies of enological fermentation

Pourcelot, E., Vigna, A., Marlin, T., Galéote, V., & Nidelet, T. (2025) · Peer Community Journal · doi:10.24072/pcjournal.500 · Cited by 13 · see citing works

Physiology and Biochemistry of Sourdough Lactic Acid Bacteria and Their impact on Bread Quality

Gänzle, M. G., & Gobbetti, M. (2023) · Springer eBooks · doi:10.1007/978-3-031-23084-4_8 · Cited by 11 · see citing works

Machine learning-driven microbial community synthesis: A new paradigm for intelligent upgrading of food fermentation

He, X., Hu, X., Mao, K., Zhang, J., Gao, J., Chitrakar, B., Cheng, H., & Sang, Y. (2026) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2026.105569 · Cited by 8 · see citing works

Type I Sourdough Preservation Strategies and the Contribution of Microbial Biological Resource Centers to Biodiversity Protection: A Narrative Review

Coronas, R., Bianco, A., Sanna, A. M. L., Zara, G., & Budroni, M. (2025) · Foods · doi:10.3390/foods14152624 · Cited by 9 · see citing works

Exploration of microbial profile of traditional starters and its influence on aroma profile and quality of Chinese steamed bread

Wei, G., Chitrakar, B., Wu, J., & Sang, Y. (2023) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.12428 · Cited by 7 · see citing works

Unveiling the impact of traditional sourdough propagation methods on the microbiological, biochemical, sensory, and technological properties of sourdough and bread: a comprehensive first study

Pontonio, E., Perri, G., Calasso, M. P., Celano, G., Verni, M., & Rizzello, C. G. (2025) · Applied Food Research · doi:10.1016/j.afres.2025.101037 · Cited by 6 · see citing works

Organic acid profiles of traditional sourdough microbiota dominates the fermentation effect on whole wheat bread texture

Lu, S., An, M., Sun, R., Luo, H., Wen, Y., Li, H., Wang, J., & Sun, B. (2025) · Journal of Cereal Science · doi:10.1016/j.jcs.2025.104229 · Cited by 6 · see citing works

The role of flour type and feeding schedule on the sourdough microbiome

Taheri, S., Schwarzkopf, E. J., Berman, H. L., Brandt, N. J., McNeill, J., Sevier, N., Ruffieux, M., Dunn, R. R., & Heil, C. S. (2025) · Microbiology Spectrum · doi:10.1128/spectrum.02380-25 · Cited by 6 · see citing works

The Natural Whey Starter Used in the Production of Grana Padano and Parmigiano Reggiano PDO Cheeses: A Complex Microbial Community

Neviani, E. (2024) · Microorganisms · doi:10.3390/microorganisms12122443 · Cited by 5 · see citing works

Biomonitoring for Sustainable Development

Babafemi, O. P., Ajani, T. F., Binuyo, M. O., Ajagbe͓, A. O., Owonibi, S. K., & Ogwu, M. C. (2024) · Springer eBooks · doi:10.1007/978-981-97-1658-6_6 · Cited by 6 · see citing works

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 · see citing works

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 · see citing works

Reprogramming emergent metabolism by engineering viable and functional fungal SynCom for bioaugmentation

Zhang, H., Gu, C., Liu, S., Qu, S., Zhang, L., Ma, C., Zhang, L., & Xu, Y. (2025) · Chemical Engineering Journal · doi:10.1016/j.cej.2025.172038 · Cited by 4 · see citing works

Fogging in Food Processing: A Bibliometric and Critical Review of Applications, Limitations, and Sustainable Prospects

Cappato, L. P., de Assunção, L. G., Zanol, J., Martins, A. M. D., Silva, M. N., Alvarenga, V. O., Margalho, L. P., Cipolat‐Gotet, C., Sant’Ana, A. S., & Lemos, W. J. F. (2026) · Food Biophysics · doi:10.1007/s11483-025-10101-9 · Cited by 3 · see citing works

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 · see citing works

Microbial Profiling of Buffalo Mozzarella Whey and Ricotta Exhausted Whey: Insights into Potential Probiotic Subdominant Strains

Bonfanti, A., Silvestri, R., Novellino, E., Tenore, G. C., Schiano, E., Iannuzzo, F., Reverberi, M., Faino, L., Beccaccioli, M., Sivori, F., et al. (2025) · Microorganisms · doi:10.3390/microorganisms13081804 · Cited by 2 · see citing works

Sourdough Microbiota Diversity in Southern Europe

Rocha, J. M., Russo, P., Capozzi, V., Fragasso, M., & Malcata, F. X. (2024) · Springer eBooks · doi:10.1007/978-3-031-48604-3_2 · Cited by 2 · see citing works

Future Research of Soil Microbiomes and Green Technology Innovation for a Better Tomorrow

Abdulsalam, M., Innocent, M. O., Livinus, M. U., Elelu, S.-A., Ibrahim, G. O., Lateefat, S. O., Saheed, S. K., & Muhammad, A. S. (2024) · Springer eBooks · doi:10.1007/978-3-031-71844-1_24 · Cited by 2 · see citing works

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 · see citing works

From the Single Bacterial Cell to the Microbial Community: A Round Trip to Better Understand the Secrets of Complex Microbiological Ecosystems

Erasmo, N. (2024) · International Journal of Clinical Microbiology and Biochemical Technology · doi:10.29328/journal.ijcmbt.1001029 · Cited by 1 · see citing works

From spontaneous to controlled: Simulating key aroma chemical characteristics of spontaneous fermentation with synthetic microbial community in Italian Riesling wine

Zhang, X., Zhang, T., Song, Y., Qin, Y., Song, Y., Zhang, Z., Liu, X., Jiang, J., & Liu, Y. (2025) · Food Chemistry X · doi:10.1016/j.fochx.2025.103146 · Cited by 1 · see citing works

Microbial diversity and acidification kinetics of intermediate wheatgrass sourdough as compared to whole wheat

Iorga, B., Deniz, A., dos Santos, E. A. R., Boyacioglu, M. H., Trinetta, V., & Karkle, E. N. L. (2025) · LWT · doi:10.1016/j.lwt.2025.118647 · Cited by 1 · see citing works

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 · see citing works

Single-cell phenotyping and sequencing uncover metabolically active low-abundance yeasts in thermophilic fermentation

Zhang, H., Jing, X., Gong, Y., Zheng, P., Ren, Y., Chen, R., Wu, Y., Liu, S., Zhang, L., Xu, J., et al. (2025) · Bioresource Technology · doi:10.1016/j.biortech.2025.133803 · Cited by 1 · see citing works

Impact of long-term preservation techniques on microbiota, volatilome and proteolysis in tempeh produced via back-slopping

Reale, A., Renzo, T. D., Boscaino, F., Spada, V., Nazzaro, S., Marena, P., Caro, S. D., Mamone, G., & Ferrocino, I. (2026) · Food Research International · doi:10.1016/j.foodres.2026.119008 · Cited by 1 · see citing works

A microbiome catalog of Chinese traditional artisanal cheeses provides insights into functional and microbial diversity

Liu, Y., Huang, P., Zhang, C., Dong, Q., Wang, X., Tian, F., Zhao, J., Sun, Z., Chen, L., Chen, W., et al. (2026) · Nature Communications · doi:10.1038/s41467-026-71929-4 · Cited by 1 · see citing works

Mechanistic insights into the impact of ferulic acid on starch digestibility and structural properties

Liang, J., Liu, A., Liang, W., Chen, D., Wang, X., & Zhang, G. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.149324 · Cited by 1 · see citing works

Unlocking microbial potential to advance nutritious and sustainable food systems

Liu, D., Cong, W., Davis, K. F., Singh, B. K., Chen, Q., Courty, P., Ali, T., Pan, B., Siddique, K. H. M., & Zhang, F. S. (2026) · One Earth · doi:10.1016/j.oneear.2026.101714 · Cited by 1 · see citing works

Simplifying complex microbial communities for food and beverage fermentations

Howell, K. S. (2026) · Microbiology Australia · doi:10.1071/ma26125 · Cited by 1 · see citing works

From ancestral fermentations to engineered food consortia

Gilés-Gómez, M., Munguía, A. L., & Escalante, A. (2026) · Current Opinion in Biotechnology · doi:10.1016/j.copbio.2026.103554 · Cited by 1 · see citing works

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 · see citing works

Identification and reconstruction of the core microbiota in natural fermentation systems: a case study of jiuyao

Liu, S., Zheng, Z., Liu, T., Ren, D., Chen, Y., Qian, B., Xu, Y., & Mao, J. (2024) · Systems Microbiology and Biomanufacturing · doi:10.1007/s43393-024-00267-7 · Cited by 1 · see citing works

Shotgun Metagenomic Approaches

Calabrese, F. M., & Angelis, M. D. (2024) · Methods and protocols in food science · doi:10.1007/978-1-0716-3706-7_4

Kailgraudu mieži ierauga fermentācijā = Hull-less barley in sourdough fermentation

Reidzāne, S. (2024) · doi:10.22616/lbtuthesis/2024.009

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

Sourdough and bread spoilage microorganisms

Lemos, W. J. F., Campanaro, S., Treu, L., & Sant’Ana, A. S. (2024) · Elsevier eBooks · doi:10.1016/b978-0-323-91160-3.00004-0

Incubation environment and flour type influence the microbial community composition of Erie, PA, sourdough bread starter cultures

Gacura, M. D., & Kathuria, H. S. (2025) · Journal of the Pennsylvania Academy of Science · doi:10.5325/jpennacadscie.96.2.0159

Genomic, pangenomic, metagenomic and trancriptomics perspectives to enhance microbial modeling and quantitative risk assessment in food environments

Lemos, W. J. F., Margalho, L. P., Cipolat‐Gotet, C., & Sant’Ana, A. S. (2026) · Microbial Risk Analysis · doi:10.1016/j.mran.2026.100364

Earthworm gut microbiome promotes biodegradation of albendazole in soil

Wang, J., Ge, H., Liu, Y., Huang, C., Zhang, L., Yu, Y., Xu, L., & Fang, H. (2026) · Crop Health · doi:10.1007/s44297-026-00068-5

Starter cultures for sourdough production: rational selection, mixed-strain starter cultures, and strain monitoring

Pradal, I., Weckx, S., & Vuyst, L. D. (2026) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2026.2670723

Fermented foods: lessons learned from metagenomics

Valentino, V., Filippis, F. D., & Ercolini, D. (2026) · Current Opinion in Biotechnology · doi:10.1016/j.copbio.2026.103545

Protein fortification of semolina bread with dry-fractionated lentil protein: Techno-functional and sensory implications

Troilo, M., Caponio, G. R., Ciraldo, L., Perri, G., Vacca, M., Silletti, R., Pasqualone, A., Pontonio, E., Faccia, M., Angelis, M. D., et al. (2026) · Applied Food Research · doi:10.1016/j.afres.2026.102395

Protein composition and rheological properties of liquid sourdough fermented by different lactic acid bacteria and yeast

Wang, W., Sun, H., Zhang, H., Liu, Y., Fang, L., Huang, M., & Li, Y. (2026) · Current Research in Food Science · doi:10.1016/j.crfs.2026.101499

The food microbiome: an evolutionary architect, a modern healer, and a future shield

Zannini, E., Nyhan, L., Gobbetti, M., Cagno, R. D., & Arendt, E. K. (2026) · Current Opinion in Biotechnology · doi:10.1016/j.copbio.2026.103555

Linking microbial diversity and hydrogen yields: taxonomic insights into industrial anaerobic sludges used as inocula for dark fermentation

Hidalgo, D., Pérez-Zapatero, E., Martín-Marroquín, J. M., Gatón, M. Á. S., & Moretti, P. (2026) · International Journal of Hydrogen Energy · doi:10.1016/j.ijhydene.2026.157127

Microbial co-cultures within self-generated cellulose scaffolds offer toolkits for controlling plant juice fermentation

Tajmousavilangerudi, A., Latronico, R., Tlais, A. Z. A., Filannino, P., Pasquale, I. D., Comparelli, R., Nuzzolese, D., Cantatore, V., Gobbetti, M., & Cagno, R. D. (2026) · Applied Food Research · doi:10.1016/j.afres.2026.102529

Mining traditional fermented ecosystems for wheat bran modification: from microbial reservoirs to designed consortia

Peng, Y., Yan, S., Wen, Y., Lu, S., Li, H., Wang, J., & Sun, B. (2026) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2026.106039

Species and strain-specific phenotypes shape performance and output of a five-species yeast consortium

Wang, F., Laforge, J., Setati, M. E., & Bauer, F. F. (2026) · Microbiology Spectrum · doi:10.1128/spectrum.02819-26

Functional gene modules of lactic acid bacteria in fermented foods: Environmental regulation, validation, and synthetic community design

Shao, Z., Cai, D., Chen, X., Sogore, T., Mu, T., Ding, T., Li, Z., & Shen, S. (2026) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2026.106127

Welcome to the house-warming party: social interactions and antagonism against Listeria monocytogenes in multi-species biofilms

Jiang, Y. C., El-Jurdi, R., Chan, Y. Y., Deng, D. M., Xu, Z. S., & Gänzle, M. G. (2026) · Applied and Environmental Microbiology · doi:10.1128/aem.01386-26

Lactic acid bacteria and yeast consortia as sourdough starter cultures: volatile compound profile, bacterial community composition, and dough rheology

Умиралиева, Л. Б., Filatov, I., Ismailova, E., Ospanov, A., & Турлыбаева, С. С. (2026) · Scifood. · doi:10.5219/scifood.166

Mechanisms of acid generation and reduction during Jiangxiangxing Baijiu fermentation: insights from practices of raw materials saccharification regulation

Guo, Y., Xu, T., Yang, Q., Guo, S., Sun, P., Zhou, Y., Wu, X., & Chen, Y. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.151434

Ternary interactions of polyphenols, polysaccharides, and gluten proteins: molecular mechanisms and strategic regulation of flour-based product quality: a review

Wang, Y., Zhang, M., Yao, Q., Zhang, L., Zhang, G., Li, C., & Zhang, H. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.151497

Harnessing metatranscriptomics to unveil the metabolic landscape of microbiota in traditional fermented foods

Li, R., Fan, X., Kang, J., Huang, X., Shi, Y., & Chen, X. (2026) · Current Research in Food Science · doi:10.1016/j.crfs.2026.101601

Spatially structured food fermentation: Integrating matrix transport, microbial function, and predictive modeling

Falquetto, P. L., Stocco, G., Cipolat‐Gotet, C., Moreno-Arribas, M. V., & Lemos, W. J. F. (2026) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2026.106176

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 · see citing works

From starter-assisted to fermentome-driven a paradigm shift in sourdough fermentation

Ameur, H. (2022) · Open Research (University of Surrey) · Cited by 1 · see citing works

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

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