Author response: The diversity and function of sourdough starter microbiomes

Landis, Elizabeth A.; Oliverio, Angela M.; McKenney, Erin A.; Nichols, Lauren M.; Kfoury, Nicole; Biango-Daniels, Megan N.; Shell, Leonora; Madden, Anne A.; Shapiro, Lori R.; Sakunala, Shravya; Drake, Kinsey; Robbat, Albert; Booker, Matthew; Dunn, Robert R.; Fierer, Noah; Wolfe, Benjamin E.

doi:10.7554/elife.61644.sa2

Search citation statements

Order By: Relevance

Paper Sections

Select...

The Science Of Sourdough2

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2020

2021

Publication Types

Select...

Book1

Article1

Relationship

Self Cite0

Independent2

Authors

Journals

Cited by 2 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…At the end of the day, as with most questions related to microbes, despite having thousands of years' worth of experience baking bread, there's still a lot we don't know. 2 There are still lots of yeast, even, that don't have names. We know absolutely nothing about them or what their role in this alchemy of turning flour and water into delicious bread.…”

Section: The Science Of Sourdoughmentioning

confidence: 99%

See 1 more Smart Citation

Wild Sourdough

McKinney

Nichols

2020

Fermentology

View full text Add to dashboard Cite

show abstract

Section: The Science Of Sourdoughmentioning

confidence: 99%

“…Saccharomyces cerevisiae, what we know as baker's yeast, we found 70 different kinds of other yeasts in the starters. [2] Visit the web version of this article to view interactive content.…”

Section: The Science Of Sourdoughmentioning

confidence: 99%

Wild Sourdough

McKinney

Nichols

2020

Fermentology

View full text Add to dashboard Cite

show abstract

Isolation and Characterization of Lactic Acid Bacteria and Yeasts from Typical Bulgarian Sourdoughs

et al. 2021

View full text Add to dashboard Cite

Traditional sourdoughs in Bulgaria were almost extinct during the centralized food production system. However, a rapidly developing trend of sourdough revival in the country is setting the demand for increased production and use of commercial starter cultures. The selection of strains for such cultures is based on geographical specificity and beneficial technological properties. In this connection, the aim of this study was to isolate, identify and characterize lactic acid bacteria (LAB) and yeasts from typical Bulgarian sourdoughs for the selection of strains for commercial sourdough starter cultures. Twelve samples of typical Bulgarian sourdoughs were collected from different geographical locations. All samples were analyzed for pH, total titratable acidity and dry matter content. Enumeration of LAB and yeast was also carried out. Molecular identification by 16S rDNA sequence analysis was performed for 167 LAB isolates, and 106 yeast strains were identified by ITS1-5.8S-ITS2 rRNA gene partial sequence analysis. The LAB strains were characterized according to their amylolytic and proteolytic activity and acidification capacity, and 11 strains were selected for further testing of their antimicrobial properties. The strains with the most pronounced antibacterial and antifungal activity are listed as recommended candidates for the development of starter cultures for sourdoughs or other food products.

show abstract

Author response: The diversity and function of sourdough starter microbiomes

Cited by 2 publications

References 0 publications

Wild Sourdough

Wild Sourdough

Isolation and Characterization of Lactic Acid Bacteria and Yeasts from Typical Bulgarian Sourdoughs

Contact Info

Product

Resources

About