Humans have relied on sourdough starter microbial communities to make leavened bread
for thousands of years, but only a small fraction of global sourdough biodiversity has been …

Sourdough starters are naturally occurring microbial communities in which the environment,
ingredients, and bakers are potential sources of microorganisms. The relative importance of …

Sourdough has traditionally been used as leavening agent in artisanal baking. The
production of baked and steamed cereal products increasingly employs sourdough as …

Sourdough is a microbial ecosystem of lactic acid bacteria (LAB) and yeasts in a matrix of
mainly cereal flour and water. Culture-dependent and culture-independent microbiological …

The practice of sourdough bread-making is an ancient science that involves the
development, maintenance, and use of a diverse and complex starter culture. The …

The preparation of sourdough in bakeries may include the use of inocula, eg fruits, flowers
or rumen cuts to accelerate the process of selection of suitable microorganisms. The aim of …

Hundreds of sourdoughs have been investigated in the last decades. However, many
studies used a culture-dependent and/or culture-independent microbiological approach …

The drivers for the establishment and composition of the sourdough microbiota, with
particular emphasis on lactic acid bacteria, are reviewed and discussed. More than 60 …

Sourdough fermentation, one of the oldest unit operations in food production, is currently
experiencing a revival in bread production at the household, artisanal, and the industrial …

Sourdough is the oldest form of leavened bread used as early as 2000 BC by the ancient
Egyptians. It may have been discovered by accident when wild yeast drifted into dough that …