Biology:List of microorganisms found in sourdough
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Short description: none
Sourdough is a mixture of flour and water inhabited by a symbiosis of lactic acid bacteria and yeasts. It is used in baking to leaven and acidify bread.
Yeasts
- Brettanomyces anomalus[aka 1][1][2]
- Brettanomyces bruxellensis[aka 2][1]
- Geotrichum pandrosioniae[3]
- Huiozyma naganishii[aka 3][4]
- Kazachstania barnettii[4][5][1][6]
- Maudiozyma saulgeensis[aka 4][1][7][8]
- Kluyveromyces marxianus[9][10]
- Lachancea thermotolerans[3]
- Maudiozyma bulderi[aka 5][4][1][3]
- Maudiozyma exigua[aka 6][4][11][12][13][3][14][note 1]
- Maudiozyma humilis[aka 7][2][15][11][16][4][13][17][1][18][3][note 1][19]
- Maudiozyma saulgeensis[18]
- Monosporozyma servazzii[aka 8][4][17][3]
- Monosporozyma unispora[aka 9][4][17][20][20][14][1][3]
- Nakaseomyces glabratus[aka 10][1][18][20]
- Naumovozyma castellii[aka 11][4][1][18][note 1]
- Pichia cecembensis[1]
- Pichia fermentans[1][2]
- Pichia kudriavzevii[aka 12][20][21][11][10][1][15][18][19][note 1]
- Pichia membranifaciens[2][3]
- Saturnispora saitoi[aka 13][21][19]
- Saccharomyces bayanus[aka 14][4][17]
- Saccharomyces cerevisiae[11][22][23][10][16][13][17][20][14][21][1][2][18][3][19][note 1]
- Saccharomyces paradoxus[1]
- Torulaspora delbrueckii[aka 15][11][17][14][1][18][note 1]
- Wickerhamomyces anomalus[aka 16][11][4][1][15][note 1]
Bacteria
Acetic Acid Bacteria
- Acetobacter cerevisiae[3]
- Acetobacter oryzifermentans[3]
- Acetobacter pasteurianus[3]
- Acetobacter syzygii [3]
- Komagataeibacter sucrofermentans[3]
Enterobacter
- Enterococcus pseudoavium[24]
- Enterococcus faecium[15][3]
- Enterococcus casseliflavus[25]
- Enterococcus durans[25]
Lactic Acid Bacteria
- Amylolactobacillus amylophilus[aka 17][14]
- Companilactobacillis nantensis[1]
- Companilactobacillus crustorum[1]
- Companilactobacillus farciminis[25]
- Companilactobacillus heilongjiangensis[25]
- Companilactobacillus mindensis[1]
- Companilactobacillus nodensis[25]
- Companilactobacillus paralimentarius [26][27][28][13][20][29][1][15][18]
- Companilactobacillus sp.[note 2][3]
- Fructilactobacillus fructivorans[19]
- Fructilactobacillus sanfranciscensis[aka 18][30][26][31][28][32][33][13][17][1][15][2][18][19]
- Fructilactobacillus vespulae[3]
- Furfurilactobacillus rossiae[1][3]
- Furfurilactobacillus siliginis[25]
- Lacticaseibacillus casei[aka 19][34][35][33][19]
- Lacticaseibacillus paracasei[35][33]
- Lacticaseibacillus rhamnosus[34]
- Lactiplantibacillus paraplantarum[29][18]
- Lactiplantibacillus plantarum[aka 20][13][26][30][36][34][35][16][33][17][20][14][29][15][18][3][19]
- Lactiplantibacillus xiangfangensis[29][3]
- Lactobacillus acetotolerans[14]
- Lactobacillus acidophilus[34][19]
- Lactobacillus alimentarius[37]
- Lactobacillus amylolyticus[25]
- Lactobacillus amylovorus[25]
- Lactobacillus coryniformins[33][3]
- Lactobacillus crispatus[25]
- Lactobacillus crustorum[38][20]
- Lactobacillus delbrueckii subsp. bulgaricus[27][39][9][25][19]
- Lactobacillus delbrueckii subsp. delbrueckii[34]
- Lactobacillus divergens[14]
- Lactobacillus farciminis[27][34]
- Lactobacillus fermenti[40]
- Lactobacillus gallinarum[25]
- Lactobacillus graminis[36]
- Lactobacillus helveticus[9]
- Lactobacillus hilgardii[41][37]
- Lactobacillus johnsonii[25]
- Lactobacillus lactis subsp. cremoris[36][note 3]
- Lactobacillus leichmannii[note 4]
- Levilactobacillus brevis[aka 21][27][30][34][35][28][24][33][20][14][15][18][3][37]
- Lactobacillus mindensis[27]
- Lactobacillus panis[27][42][17]
- Lactobacillus pastorianus[40]
- Lactobacillus pentosus[16]
- Lactobacillus pontis[27][30]
- Lactobacillus uvarum[35][33]
- Latilactobacillus curvatus[35][24][33][1]
- Latilactobacillus sakei[14][15]
- Lentilactobacillus buchneri[19][27]
- Lentilactobacillus farraginis[aka 22][33]
- Leuconostoc citreum[36][17][15]
- Leuconostoc lactis[17]
- Leuconostoc mesenteroides[24][33][17]
- Levilactobacillus acidifarinae[1]
- Levilactobacillus hammesi[1]
- Levilactobacillus namurensis[1]
- Levilactobacillus parabrevis[3]
- Levilactobacillus spicheri[1]
- Levilactobacillus zymae[1]
- Ligilactobacillus salivarius[25]
- Limosilactobacillus fermentum[aka 23][27][36][34][26][13][1][18][37]
- Limosilactobacillus panis[1]
- Limosilactobacillus pontis[1]
- Limosilactobacillus reuteri[43][44][42]
- Limosilactobacillus sacaliphilus[1]
- Limosilactobacilus frumenti[1][1]
- Liquorilactobacillus nagelii[25]
- Pediococcus acidilactici[40][35][45][14]
- Pediococcus inopinatus[3]
- Pediococcus parvulus[2][3]
- Pediococcus pentosaceus[46][42][35][16][24][33][14][15][18]
- Streptococcus constellatus[25]
- Streptococcus equinus[25]
- Streptococcus suis[25]
- Tetragenococcus halophilus[aka 24][14]
- Weisella viridescens[aka 25][41]
- Weissella cibaria[36][28][15]
- Weissella confusa[36][15][3]
- Weissella hellenica[25]
- Weissella kandleri[25]
See also
- List of sourdough breads
Notes
- ↑ 1.0 1.1 1.2 1.3 1.4 1.5 1.6 Also found in Lambic
- ↑ Previously unidentified; not named
- ↑ Disputed; see Weiss, Norbert; Schillinger, Ulrich; Kandler, Otto (1983). "Lactobacillus lactis, Lactobacillus leichmannii and Lactobacillus bulgaricus, Subjective Synonyms of Lactobacillus delbrueckii, and Description of Lactobacillus delbrueckii subsp. Lactis comb. Nov. And Lactobacillus delbrueckii subsp. Bulgaricus comb. Nov.". Systematic and Applied Microbiology 4 (4): 552–557. doi:10.1016/S0723-2020(83)80012-5. PMID 23194812. Bibcode: 1983SyApM...4..552W.
- ↑ Disputed; see Weiss, Norbert; Schillinger, Ulrich; Kandler, Otto (1983). "Lactobacillus lactis, Lactobacillus leichmannii and Lactobacillus bulgaricus, Subjective Synonyms of Lactobacillus delbrueckii, and Description of Lactobacillus delbrueckii subsp. Lactis comb. Nov. And Lactobacillus delbrueckii subsp. Bulgaricus comb. Nov.". Systematic and Applied Microbiology 4 (4): 552–557. doi:10.1016/S0723-2020(83)80012-5. PMID 23194812. Bibcode: 1983SyApM...4..552W.
Species Notes
- ↑ Dekkera anomalus, Brettanomyces anomala
- ↑ Dekkera bruxellensis, Brettanomyces lambicus
- ↑ Formerly Kazachstania naganishii, Saccharomyces naganishii
- ↑ Formerly Kazachstania saulgeensis
- ↑ Formerly Kazachstania bulderi, Saccharomyces bulderi
- ↑ Formerly Kazachstania exigua, Saccharomyces exiguus
- ↑ Formerly Candida milleri, Candida humilis, Kazachstania humilis
- ↑ Formerly Kazachstania servazzii
- ↑ Formerly Kazachstania unispora, Saccharomyces unisporus
- ↑ Formerly Candida glabrata, Torulopsis glabrata, Cryptococcus glabratus
- ↑ Formerly Saccharomyces castellii, Naumovia castellii
- ↑ Formerly Candida Krusei
- ↑ Formerly Pichia saitoi, Williopsis saitoi
- ↑ Saccharomyces uvarum
- ↑ Saccharomyces delbruckii
- ↑ Pichia anomala
- ↑ Formerly Lactobacillus amylophilus
- ↑ Formerly Lactobacillus sanfranciscensis, Lactobacillus brevis var. lindneri
- ↑ Formerly Lactobacillus casei
- ↑ Formerly Lactobacillus plantarum
- ↑ Formerly Lactobacillus brevis
- ↑ Formerly Lactobacillus farraginis
- ↑ Formerly Lactobacillus fermentum
- ↑ Formerly Pediococcus, see Wade, M.E.; Strickland, M.T.; Osborne, J.P.; Edwards, C.G. (2019). "Role of Pediococcus in winemaking". Australian Journal of Grape and Wine Research 25: 7–24. doi:10.1111/ajgw.12366.
- ↑ formerly Lactobacillus viridescens
References
- ↑ 1.00 1.01 1.02 1.03 1.04 1.05 1.06 1.07 1.08 1.09 1.10 1.11 1.12 1.13 1.14 1.15 1.16 1.17 1.18 1.19 1.20 1.21 1.22 1.23 1.24 1.25 1.26 1.27 1.28 1.29 1.30 1.31 1.32 1.33 Pradal, Inés; Weckx, Stefan; De Vuyst, Luc (2025). "The production of esters by specific sourdough lactic acid bacteria species is limited by the precursor concentrations". Applied and Environmental Microbiology 91 (3). doi:10.1128/aem.02216-24. PMID 40013785. Bibcode: 2025ApEnM..91E2216P.
- ↑ 2.0 2.1 2.2 2.3 2.4 2.5 2.6 Comasio, Andrea; Verce, Marko; Van Kerrebroeck, Simon; De Vuyst, Luc (2020). "Diverse Microbial Composition of Sourdoughs from Different Origins". Frontiers in Microbiology 11. doi:10.3389/fmicb.2020.01212. PMID 32760353.
- ↑ 3.00 3.01 3.02 3.03 3.04 3.05 3.06 3.07 3.08 3.09 3.10 3.11 3.12 3.13 3.14 3.15 3.16 3.17 3.18 3.19 3.20 3.21 3.22 3.23 3.24 3.25 Gettemans, Thomas; Pradal, Inés; Uyttendaele, Manon; De Vuyst, Luc; Weckx, Stefan (2026). "Decoding artisan sourdoughs: The interplay of microorganisms, metabolites, and production parameters". Food Research International 238. doi:10.1016/j.foodres.2026.119441. PMID 42215108.
- ↑ 4.00 4.01 4.02 4.03 4.04 4.05 4.06 4.07 4.08 4.09 "Get to know your sourdough yeast". 11 January 2018. https://microbialfoods.org/yeast-profiles/.
- ↑ Vrancken, Gino; De Vuyst, Luc; Van Der Meulen, Roel; Huys, Geert; Vandamme, Peter; Daniel, Heide-Marie (2010). "Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs". FEMS Yeast Research 10 (4): 471–481. doi:10.1111/j.1567-1364.2010.00621.x. PMID 20384785.
- ↑ Devillers, Hugo; Sarilar, Véronique; Grondin, Cécile; Sterck, Lieven; Segond, Diego; Jacques, Noémie; Sicard, Delphine; Casaregola, Serge et al. (2022). "Whole-Genome Sequences of Two Kazachstania barnettii Strains Isolated from Anthropic Environments". Genome Biology and Evolution 14 (2). doi:10.1093/gbe/evac007. PMID 35106561.
- ↑ Sarilar, Véronique; Sterck, Lieven; Matsumoto, Saki; Jacques, Noémie; Neuvéglise, Cécile; Tinsley, Colin R.; Sicard, Delphine; Casaregola, Serge (2017). "Genome sequence of the type strain CLIB 1764 T (= CBS 14374 T ) of the yeast species Kazachstania saulgeensis isolated from French organic sourdough". Genomics Data 13: 41–43. doi:10.1016/j.gdata.2017.07.003. PMID 28725555.
- ↑ Jacques, Noémie; Sarilar, Véronique; Urien, Charlotte; Lopes, Mariana R.; Morais, Camila G.; Uetanabaro, Ana Paula T.; Tinsley, Colin R.; Rosa, Carlos A. et al. (2016). "Three novel ascomycetous yeast species of the Kazachstania clade, Kazachstania saulgeensis sp. nov., Kazachstania serrabonitensis sp. nov. And Kazachstania australis sp. nov. Reassignment of Candida humilis to Kazachstania humilis f.a. Comb. Nov. And Candida pseudohumilis to Kazachstania pseudohumilis f.a. Comb. Nov.". International Journal of Systematic and Evolutionary Microbiology 66 (12): 5192–5200. doi:10.1099/ijsem.0.001495. PMID 27902197.
- ↑ 9.0 9.1 9.2 Plessas, Stavros; Fisher, Ann; Koureta, Katerina; Psarianos, Costas; Nigam, Poonam; Koutinas, Athanasios A. (2008). "Application of Kluyveromyces marxianus, Lactobacillus delbrueckii SSP. Bulgaricus and L. Helveticus for sourdough bread making". Food Chemistry 106 (3): 985–990. doi:10.1016/j.foodchem.2007.07.012.
- ↑ 10.0 10.1 10.2 Lim, Eun-Seo; Lee, Eun-Woo (2025). "Quality characteristics of rye sourdough fermented with a mixed culture of probiotic lactic acid bacteria and yeast exhibiting potent antioxidant properties". Food Science and Preservation 32 (2): 232–245. doi:10.11002/fsp.2025.32.2.232.
- ↑ 11.0 11.1 11.2 11.3 11.4 11.5 De Vuyst, Luc; Harth, Henning; Van Kerrebroeck, Simon; Leroy, Frédéric (2016). "Yeast diversity of sourdoughs and associated metabolic properties and functionalities". International Journal of Food Microbiology 239: 26–34. doi:10.1016/j.ijfoodmicro.2016.07.018. PMID 27470533.
- ↑ Zhou, Weibiao; Therdthai, Nantawan (2012). "Fermented Bread". Handbook of Plant-Based Fermented Food and Beverage Technology. pp. 477–491. doi:10.1201/b12055. ISBN 978-0-429-10679-8. https://repositorio.udesc.br/handle/UDESC/9311.
- ↑ 13.0 13.1 13.2 13.3 13.4 13.5 13.6 De Vuyst, L.; Van Kerrebroeck, S.; Harth, H.; Huys, G.; Daniel, H.-M.; Weckx, S. (2014). "Microbial ecology of sourdough fermentations: Diverse or uniform?". Food Microbiology 37: 11–29. doi:10.1016/j.fm.2013.06.002. PMID 24230469.
- ↑ 14.00 14.01 14.02 14.03 14.04 14.05 14.06 14.07 14.08 14.09 14.10 14.11 14.12 Gül, Hülya; Özçelik, Sami; Sağdıç, Osman; Certel, Muharrem (2005). "Sourdough bread production with lactobacilli and S. Cerevisiae isolated from sourdoughs". Process Biochemistry 40 (2): 691–697. doi:10.1016/j.procbio.2004.01.044.
- ↑ 15.00 15.01 15.02 15.03 15.04 15.05 15.06 15.07 15.08 15.09 15.10 15.11 15.12 Korzhenivska, A.; Danylenko, S.; Dugan, O.; Khablenko, A.; Holubchyk, D. (2024). "Probiotic Microorganisms in Bread Sourdoughs". Food Science and Technology 18. doi:10.15673/fst.v18i1.2848.
- ↑ 16.0 16.1 16.2 16.3 16.4 Abiola Akinola, Stephen; Faramade Osundahunsi, Oluwatooyin (2017). "Lactic Acid Bacteria and Yeast Diversities in Spontaneously Fermented Millet Sourdoughs". Journal of Microbiology, Biotechnology and Food Sciences 6 (4): 1030–1035. doi:10.15414/jmbfs.2017.6.4.1030-1035.
- ↑ 17.00 17.01 17.02 17.03 17.04 17.05 17.06 17.07 17.08 17.09 17.10 17.11 Di Cagno, Raffaella; Pontonio, Erica; Buchin, Solange; De Angelis, Maria; Lattanzi, Anna; Valerio, Francesca; Gobbetti, Marco; Calasso, Maria (2014). "Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation". Applied and Environmental Microbiology 80 (10): 3161–3172. doi:10.1128/AEM.00309-14. PMID 24632249. Bibcode: 2014ApEnM..80.3161D.
- ↑ 18.00 18.01 18.02 18.03 18.04 18.05 18.06 18.07 18.08 18.09 18.10 18.11 18.12 18.13 Wardhana, Yohanes Raditya; González-Alonso, Víctor; Pradal, Inés; Goderis, Steven; Leroy, Frédéric; De Vuyst, Luc (2026). "Impact of minerals on the microbial species diversity and metabolite dynamics during spontaneous backslopped wheat sourdough productions". International Journal of Food Microbiology 454. doi:10.1016/j.ijfoodmicro.2026.111747. PMID 41887057.
- ↑ 19.00 19.01 19.02 19.03 19.04 19.05 19.06 19.07 19.08 19.09 19.10 Tscheuschner, Horst-Dieter (2004) (in de). Grundzüge der Lebensmitteltechnik. Behr's Verlag DE. p. 374. ISBN 978-3-89947-085-7. https://books.google.com/books?id=AhaPe39SlhMC&pg=PA374.
- ↑ 20.0 20.1 20.2 20.3 20.4 20.5 20.6 20.7 20.8 Bessmeltseva, Marianna; Viiard, Ene; Simm, Jaak; Paalme, Toomas; Sarand, Inga (2014). "Evolution of Bacterial Consortia in Spontaneously Started Rye Sourdoughs during Two Months of Daily Propagation". PLOS ONE 9 (4). doi:10.1371/journal.pone.0095449. PMID 24748058. Bibcode: 2014PLoSO...995449B.
- ↑ 21.0 21.1 21.2 Kozlinskis, Emils; Skudra, Liga; Klava, Dace; Kunkulberga, Daiga (April 2008). "Characterization of rye sourdough microflora". 3rd Baltic Conference on Food Science and Technology. pp. 89–93. https://llufb.llu.lv/conference/foodbalt/2008/Foodbalt-Proceedings-2008-89-93.pdf.
- ↑ Catallo, Martina; Nikulin, Jarkko; Johansson, Linnea; Krogerus, Kristoffer; Laitinen, Mika; Magalhães, Frederico; Piironen, Marjokaisa; Mikkelson, Atte et al. (2020). "Sourdough derived strains of Saccharomyces cerevisiae and their potential for farmhouse ale brewing". Journal of the Institute of Brewing 126 (2): 168–175. doi:10.1002/jib.608.
- ↑ Yang, Huanyi; Liu, Tongjie; Zhang, Guohua; He, Guoqing (2020). "Intraspecific diversity and fermentative properties of Saccharomyces cerevisiae from Chinese traditional sourdough". LWT 124. doi:10.1016/j.lwt.2020.109195.
- ↑ 24.0 24.1 24.2 24.3 24.4 Bartkiene, Elena; Bartkevics, Vadims; Krungleviciute, Vita; Pugajeva, Iveta; Zadeike, Daiva; Juodeikiene, Grazina (2017). "Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation". Journal of Food Science 82 (10): 2371–2378. doi:10.1111/1750-3841.13858. PMID 28877331.
- ↑ 25.00 25.01 25.02 25.03 25.04 25.05 25.06 25.07 25.08 25.09 25.10 25.11 25.12 25.13 25.14 25.15 25.16 25.17 25.18 Pérez-Alvarado, Omar; Zepeda-Hernández, Andrea; Garcia-Amezquita, Luis Eduardo; Requena, Teresa; Vinderola, Gabriel; García-Cayuela, Tomás (2022). "Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits". Frontiers in Microbiology 13. doi:10.3389/fmicb.2022.969460. PMID 36187981.
- ↑ 26.0 26.1 26.2 26.3 Reffai, Youssef Mimoune; Fechtali, Taoufiq (2025). "A Critical Review on the Role of Lactic Acid Bacteria in Sourdough Nutritional Quality: Mechanisms, Potential, and Challenges". Applied Microbiology 5 (3): 74. doi:10.3390/applmicrobiol5030074.
- ↑ 27.0 27.1 27.2 27.3 27.4 27.5 27.6 27.7 27.8 Ehrmann, Matthias A.; Müller, Martin R. A.; Vogel, Rudi F. (2003). "Molecular analysis of sourdough reveals Lactobacillus mindensis sp. nov.". International Journal of Systematic and Evolutionary Microbiology 53 (Pt 1): 7–13. doi:10.1099/ijs.0.02202-0. PMID 12656145.
- ↑ 28.0 28.1 28.2 28.3 De Vuyst, Luc; Schrijvers, Vincent; Paramithiotis, Spiros; Hoste, Bart; Vancanneyt, Marc; Swings, Jean; Kalantzopoulos, George; Tsakalidou, Effie et al. (2002). "The Biodiversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs is Reflected in Both Composition and Metabolite Formation". Applied and Environmental Microbiology 68 (12): 6059–6069. doi:10.1128/AEM.68.12.6059-6069.2002. PMID 12450829. Bibcode: 2002ApEnM..68.6059D.
- ↑ 29.0 29.1 29.2 29.3 Sahin, Mustafa; Ozgolet, Muhammed; Cankurt, Hasan; Dertli, Enes (2024). "Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products". Foods 13 (12): 1801. doi:10.3390/foods13121801. PMID 38928743.
- ↑ 30.0 30.1 30.2 30.3 Gobbetti, M. (1998). "The sourdough microflora: Interactions of lactic acid bacteria and yeasts". Trends in Food Science & Technology 9 (7): 267–274. doi:10.1016/S0924-2244(98)00053-3.
- ↑ Batt, C.A. (2014). "LACTOBACILLUS | Introduction". Encyclopedia of Food Microbiology. pp. 409–411. doi:10.1016/B978-0-12-384730-0.00176-2. ISBN 978-0-12-384733-1.
- ↑ De Angelis, M.; Di Cagno, R.; Gallo, G.; Curci, M.; Siragusa, S.; Crecchio, C.; Parente, E.; Gobbetti, M. (2007). "Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs". International Journal of Food Microbiology 114 (1): 69–82. doi:10.1016/j.ijfoodmicro.2006.10.036. PMID 17223214.
- ↑ 33.00 33.01 33.02 33.03 33.04 33.05 33.06 33.07 33.08 33.09 33.10 Bartkiene, Elena; Lele, Vita; Ruzauskas, Modestas; Domig, Konrad J.; Starkute, Vytaute; Zavistanaviciute, Paulina; Bartkevics, Vadims; Pugajeva, Iveta et al. (2019). "Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation". Microorganisms 8 (1): 64. doi:10.3390/microorganisms8010064. PMID 31905993.
- ↑ 34.0 34.1 34.2 34.3 34.4 34.5 34.6 34.7 Batt, C.A. (2014). "LACTOBACILLUS | Introduction". Encyclopedia of Food Microbiology. pp. 409–411. doi:10.1016/B978-0-12-384730-0.00176-2. ISBN 978-0-12-384733-1.
- ↑ 35.0 35.1 35.2 35.3 35.4 35.5 35.6 35.7 Bartkiene, Elena; Özogul, Fatih; Rocha, João Miguel (2022). "Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed". Foods 11 (3): 452. doi:10.3390/foods11030452. PMID 35159602.
- ↑ 36.0 36.1 36.2 36.3 36.4 36.5 36.6 Ispirli, Hümeyra; Demirbaş, Fatmanur; Yüzer, Mustafa O.; Dertli, Enes (2018). "Identification of Lactic Acid Bacteria from Spontaneous Rye Sourdough and Determination of Their Functional Characteristics". Food Biotechnology 32 (3): 222–235. doi:10.1080/08905436.2018.1507913.
- ↑ 37.0 37.1 37.2 37.3 Gobbetti, M.; De Angelis, M.; Arnaut, P.; Tossut, P.; Corsetti, A.; Lavermicocca, P. (1999). "Added pentosans in breadmaking: Fermentations of derived pentoses by sourdough lactic acid bacteria". Food Microbiology 16 (4): 409–418. doi:10.1006/fmic.1998.0254.
- ↑ Scheirlinck, Ilse; Van Der Meulen, Roel; Van Schoor, Ann; Huys, Geert; Vandamme, Peter; De Vuyst, Luc; Vancanneyt, Marc (2007). "Lactobacillus crustorum sp. nov., isolated from two traditional Belgian wheat sourdoughs". International Journal of Systematic and Evolutionary Microbiology 57 (7): 1461–1467. doi:10.1099/ijs.0.64836-0. PMID 17625176.
- ↑ Gänzle, Michael G.; Zheng, Jinshui (2019). "Lifestyles of sourdough lactobacilli – do they matter for microbial ecology and bread quality?". International Journal of Food Microbiology 302: 15–23. doi:10.1016/j.ijfoodmicro.2018.08.019. PMID 30172443.
- ↑ 40.0 40.1 40.2 "What is the Microbiology of San Francisco Sourdough?". nyx.net. http://www.nyx.net/~dgreenw/whatisthemicrobiologyofsan.html. Retrieved 2015-06-25.[self-published source?]
- ↑ 41.0 41.1 http://comenius.susqu.edu/biol/312
- ↑ 42.0 42.1 42.2 Nuobariene, Lina; Cizeikiene, Dalia; Gradzeviciute, Egle; Hansen, Åse S.; Rasmussen, Søren K.; Juodeikiene, Grazina; Vogensen, Finn K. (2015). "Phytase-active lactic acid bacteria from sourdoughs: Isolation and identification". LWT - Food Science and Technology 63: 766–772. doi:10.1016/j.lwt.2015.03.018.
- ↑ Su, Marcia Shu-Wei; Oh, Phaik Lyn; Walter, Jens; Gänzle, Michael G. (2012). "Intestinal Origin of Sourdough Lactobacillus reuteri Isolates as Revealed by Phylogenetic, Genetic, and Physiological Analysis". Applied and Environmental Microbiology 78 (18): 6777–6780. doi:10.1128/aem.01678-12. PMID 22798372. Bibcode: 2012ApEnM..78.6777S.
- ↑ Gänzle, Michael G.; Zheng, Jinshui (2019). "Lifestyles of sourdough lactobacilli – do they matter for microbial ecology and bread quality?". International Journal of Food Microbiology 302: 15–23. doi:10.1016/j.ijfoodmicro.2018.08.019. PMID 30172443.
- ↑ Bartkiene, Elena; Vizbickiene, Donata; Bartkevics, Vadims; Pugajeva, Iveta; Krungleviciute, Vita; Zadeike, Daiva; Zavistanaviciute, Paulina; Juodeikiene, Grazina (2017). "Application of Pediococcus acidilactici LUHS29 immobilized in apple pomace matrix for high value wheat-barley sourdough bread". LWT - Food Science and Technology 83: 157–164. doi:10.1016/j.lwt.2017.05.010.
- ↑ Suo, Biao; Chen, Xinyi; Wang, Yuexia (2021). "Recent research advances of lactic acid bacteria in sourdough: Origin, diversity, and function". Current Opinion in Food Science 37: 66–75. doi:10.1016/j.cofs.2020.09.007.
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