Together with acidifying lactic acid bacteria, yeasts play a key role in the production process
of sourdough, where they are either naturally present or added as a starter culture …

Microorganisms grow in concert, both in natural communities and in artificial or synthetic co-
cultures. Positive interactions between associated microbes are paramount to achieve …

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 …

From a microbiological perspective, sourdough is to be considered as a specific and
stressful ecosystem, harboring yeasts and lactic acid bacteria (LAB), that is used for the …

The production of sourdough bread can be traced back to ancient times. Sourdough is a
mixture of flour and water that is fermented with lactic acid bacteria (LAB). Sourdough is an …

Sourdough lactic acid bacteria were selected for antifungal activity by a conidial germination
assay. The 10-fold-concentrated culture filtrate of Lactobacillus plantarum 21B grown in …

Sourdough technology is widely used; it is employed in bread making and for the production
of cakes. Sourdough is characterized by a complex microbial ecosystem, mainly …

Sourdough bread is a traditional product with great potential. This can only be achieved if
the interactions between the lactic acid bacteria and yeasts that populate the sourdough are …

The quality of some leavened, sourdough baked goods is not always consistent, unless a
well propagated sourdough starter culture is used for the dough fermentation. Among the …

The effect of various sourdoughs and additives on bread firmness and staling was studied.
Compared to the bread produced with Saccharomyces cerevisiae 141, the chemical …