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 represented by lactic acid bacteria and yeasts, whose fermentation confers to the resulting bread its characteristic features such as palatability and high sensory quality. Investigation of the microbial composition of sourdough is relevant in order to determine the potential activities of sourdough microorganisms. This review focuses on the role of the most important group of sourdough fermenting bacteria that consists of lactobacilli; species that belong to the Lactobacillus genus are the main responsible of flavor development, improvement of nutritional quality as well as stability over consecutive refreshments of sourdough. Lactobacilli also establish some durable microbial associations. An overview of the tools for monitoring predominant species is also reported

CORSETTI, A., SETTANNI, L. (2007). Lactobacilli in sourdough fermentation: a review. FOOD RESEARCH INTERNATIONAL, 40(5), 539-558 [10.1016/j.foodres.2006.11.001].

Lactobacilli in sourdough fermentation: a review

SETTANNI, Luca
2007-01-01

Abstract

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 represented by lactic acid bacteria and yeasts, whose fermentation confers to the resulting bread its characteristic features such as palatability and high sensory quality. Investigation of the microbial composition of sourdough is relevant in order to determine the potential activities of sourdough microorganisms. This review focuses on the role of the most important group of sourdough fermenting bacteria that consists of lactobacilli; species that belong to the Lactobacillus genus are the main responsible of flavor development, improvement of nutritional quality as well as stability over consecutive refreshments of sourdough. Lactobacilli also establish some durable microbial associations. An overview of the tools for monitoring predominant species is also reported
2007
Settore AGR/16 - Microbiologia Agraria
CORSETTI, A., SETTANNI, L. (2007). Lactobacilli in sourdough fermentation: a review. FOOD RESEARCH INTERNATIONAL, 40(5), 539-558 [10.1016/j.foodres.2006.11.001].
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10447/37455
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