2021
DOI: 10.1016/j.jbiosc.2020.11.007
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Diversity and dynamics of sourdough lactic acid bacteriota created by a slow food fermentation system

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Cited by 44 publications
(32 citation statements)
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“…Reviews of the science of sourdough starters often, but does not always, relate to starter ecology. Many reviews document general trends in sourdough species ecology, especially over the initial development of the sourdough starter culture ( De Vuyst & Neysens, 2005 ; De Vuyst et al, 2014 ; Gobbetti et al, 2016 ; De Vuyst, Van Kerrebroeck & Leroy, 2017 ; Van Kerrebroeck, Maes & De Vuyst, 2017 ; Carbonetto et al, 2018 ; Oshiro, Zendo & Nakayama, 2021 ). Other reviews have discussed fermentation metabolism, competition among species, and flavor formation in sourdough ( Hansen & Schieberle, 2005 ; Gänzle, Vermeulen & Vogel, 2007 ; De Vuyst et al, 2009 ; Gänzle, 2014 ), but this research is minimally relevant for culinary applications.…”
Section: Introductionmentioning
confidence: 99%
“…Reviews of the science of sourdough starters often, but does not always, relate to starter ecology. Many reviews document general trends in sourdough species ecology, especially over the initial development of the sourdough starter culture ( De Vuyst & Neysens, 2005 ; De Vuyst et al, 2014 ; Gobbetti et al, 2016 ; De Vuyst, Van Kerrebroeck & Leroy, 2017 ; Van Kerrebroeck, Maes & De Vuyst, 2017 ; Carbonetto et al, 2018 ; Oshiro, Zendo & Nakayama, 2021 ). Other reviews have discussed fermentation metabolism, competition among species, and flavor formation in sourdough ( Hansen & Schieberle, 2005 ; Gänzle, Vermeulen & Vogel, 2007 ; De Vuyst et al, 2009 ; Gänzle, 2014 ), but this research is minimally relevant for culinary applications.…”
Section: Introductionmentioning
confidence: 99%
“…At the same time, the hull-less barley bakery sourdough production with the flour-water ratio of 1:1 and the temperature of 17-22 • C showed no changes in observed pH levels after 24 h of fermentation, meaning there was very low metabolic activity. In phase 1, the fermented mixture of water and flour can be considered as an unripe or newborn sourdough [18].…”
Section: Resultsmentioning
confidence: 99%
“…The goal of the 3rd backslopping step is to achieve the counts of lactic acid bacteria and yeast CFU that are characteristic of active sourdough. Usually, the 3rd backslopping step is characterized by a group of acid-sensitive bacteria including Pediococcus and Latilactobacillus [18].…”
Section: Modeling Of the Influence Of Variable Factors In The 3rd Backslopping Stepmentioning
confidence: 99%
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“…Sourdough is defined as a dough consisting of wheat flour and/or rye flour, water and sometimes salt, fermented with lactic acid bacteria (LAB) and yeast, microorganisms that give it its acidifying and leavening capabilities [1,19]. Yeasts act primarily as leavening agents, while lactic acid bacteria mainly contribute to acidification and the production of flavors and other metabolic compounds in bakery products [10].…”
Section: Introductionmentioning
confidence: 99%