List of microorganisms found in sourdough

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Sourdough is a mixture of flour and water inhabited by a symbiosis of Lactic acid bacteria and yeasts. It is used in baking to leaven and acidify bread.

Yeasts[edit]

Lactic acid bacteria[edit]

References[edit]

  1. ^ a b c d e f g h i j k l m Tscheuschner, H.D. (2004). Grundzüge der Lebensmitteltechnik. Behr. p. 374. ISBN 9783899470857. Retrieved 2015-06-25. 
  2. ^ Weibiao Zhou; Nantawan Therdthai (2012). Y.H. Hui, E. Özgül Evranuz, eds. "Fermented Bread". Handbook of Plant-Based Fermented Food and Beverage Technology (2 ed.). CRC Press: 479. ISBN 1439849048. 
  3. ^ a b c d e f g h i j k l m n o p Ehrmann, M. A.; Müller, M. R.; Vogel, R. F. (2003). "Molecular analysis of sourdough reveals Lactobacillus mindensis sp. nov". International Journal of Systematic and Evolutionary Microbiology. 53 (Pt 1): 7–13. doi:10.1099/ijs.0.02202-0. PMID 12656145. 
  4. ^ Scheirlinck, I; Van Der Meulen, R; Van Schoor, A; Huys, G; Vandamme, P; De Vuyst, L; Vancanneyt, M (2007). "Lactobacillus crustorum sp. nov., isolated from two traditional Belgian wheat sourdoughs". International Journal of Systematic and Evolutionary Microbiology. 57 (Pt 7): 1461–7. doi:10.1099/ijs.0.64836-0. PMID 17625176. 
  5. ^ a b c d "What is the Microbiology of San Francisco Sourdough?". nyx.net. Retrieved 2015-06-25. 
  6. ^ a b c [1]
  7. ^ Su, M. S.; Oh, P. L.; Walter, J; Gänzle, M. G. (2012). "Intestinal origin of sourdough Lactobacillus reuteri isolates as revealed by phylogenetic, genetic, and physiological analysis". Applied and Environmental Microbiology. 78 (18): 6777–80. doi:10.1128/AEM.01678-12. PMC 3426701Freely accessible. PMID 22798372.