Biology:List of microorganisms found in sourdough
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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
- Candida humilis[1] (formerly C. milleri)
- Candida krusei[1]
- Kazachstania exigua[2]
- Pichia saitoi[1]
- Saccharomyces cerevisiae[1]
- Torulopsis holmii[1]
Lactic acid bacteria
- Lactobacillus acetotolerans
- Lactobacillus acidophilus[1][3]
- Lactobacillus alimentarius[3]
- Lactobacillus brevis[3]
- Lactobacillus buchneri[1][3]
- Lactobacillus casei[1][3]
- Lactobacillus crustorum[4]
- Lactobacillus delbrueckii[1][3]
- Lactobacillus farciminis[3]
- Lactobacillus fermenti[5]
- Lactobacillus fermentum[1][3]
- Lactobacillus fructivorans[1][3]
- Lactobacillus frumenti[3]
- Lactobacillus hilgardii[6]
- Lactobacillus leichmannii
- Lactobacillus mindensis[3]
- Lactobacillus panis[3]
- Lactobacillus paralimentarius[3]
- Lactobacillus pastorianus[5]
- Lactobacillus plantarum[1][3]
- Lactobacillus pontis[3]
- Lactobacillus reuteri[7]
- Lactobacillus sanfranciscensis[1][3] (formerly L. brevis var. lindneri)
- Lactobacillus viridescens[6]
- Pediococcus acidilactici[5]
See also
- List of sourdough breads
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 Tscheuschner, H.D. (2004). Grundzüge der Lebensmitteltechnik. Behr. p. 374. ISBN 9783899470857. https://books.google.com/books?id=AhaPe39SlhMC&pg=PA374. Retrieved 2015-06-25.
- ↑ Weibiao Zhou; Nantawan Therdthai (2012). Y.H. Hui. ed. "Fermented Bread". Handbook of Plant-Based Fermented Food and Beverage Technology (CRC Press): 479. ISBN 978-1439849040.
- ↑ 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 Ehrmann, M. A.; Müller, M. R.; Vogel, R. 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.
- ↑ Scheirlinck, I; Van Der Meulen, R; Van Schoor, A; Huys, G; Vandamme, P; De Vuyst, L; Vancanneyt, M (2007). "Lactobacillus crustorum sp. nov., isolated from two traditional Belgian wheat sourdoughs". International Journal of Systematic and Evolutionary Microbiology 57 (Pt 7): 1461–7. doi:10.1099/ijs.0.64836-0. PMID 17625176.
- ↑ 5.0 5.1 5.2 "What is the Microbiology of San Francisco Sourdough?". nyx.net. http://www.nyx.net/~dgreenw/whatisthemicrobiologyofsan.html. Retrieved 2015-06-25.
- ↑ 6.0 6.1 http://comenius.susqu.edu/biol/312
- ↑ Su, M. S.; Oh, P. L.; Walter, J; Gänzle, M. G. (2012). "Intestinal origin of sourdough Lactobacillus reuteri isolates as revealed by phylogenetic, genetic, and physiological analysis". Applied and Environmental Microbiology 78 (18): 6777–80. doi:10.1128/AEM.01678-12. PMID 22798372. Bibcode: 2012ApEnM..78.6777S.
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