Lactobacillus reuteri LTH5531 is a dominant member of the microbiota of type II sourdough
fermentations. To investigate the genetic background of the ecological performance of …

Lactobacillus reuteri is a lactic acid bacterium that is highly adapted to the sourdough
environment. It is a dominant member of industrial type II sourdoughs, and is also able to …

Sourdough is a very competitive and challenging environment for microorganisms. Usually,
a stable microbiota composed of lactic acid bacteria (LAB) and yeasts dominates this …

Lactobacillus fermentum is a lactic acid bacterium frequently isolated from mammal tissues,
milk, and plant material fermentations, such as sourdough. A comparative genomics …

This study determined the effects of specific metabolic traits of Lactobacillus reuteri on its
competitiveness in sourdoughs. The competitiveness of lactobacilli in sourdough generally …

Highlights•Diversity and related information of sourdough lactic acid bacteria were
summarized.•Characteristics of sourdough fermentation system were featured.•Lactic acid …

Sourdough fermentation is a cereal fermentation that is characterized by the formation of
stable yeast/lactic acid bacteria (LAB) associations. It is a unique process among food …

Sourdough is used in production of (steamed) bread as leavening agent (type I sourdoughs)
or as baking improver to enhance flavour, texture, and shelf life of bread (type II …

Four laboratory sourdough fermentations, initiated with wheat or spelt flour and without the
addition of a starter culture, were prepared over a period of 10 days with daily back …

The interplay between microorganisms generally plays a vital role in food fermentation. In
this study, the mutual influence of Saccharomyces cerevisiae and Fructilactobacillus …