List of microorganisms found in sourdough
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
- Candida humilis[1] (formerly classified as candida milleri)
- Candida krusei[1]
- Kazachstania exigua[2]
- Pichia saitoi[1]
- Saccharomyces cerevisiae[1]
- Torulopsis Holmii[1]
Lactic acid bacteria
- Lactobacillus acidophilus[1][3]
- Lactobacillus alimentarius[3]
- Lactobacillus brevis[3]
- Lactobacillus buchneri[1][3]
- Lactobacillus casei[1][3]
- Lactobacillus crustorum[4]
- Lactobacillus delbrueckii[1][3]
- Lactobacillus farciminis[3]
- Lactobacillus fermenti[5]
- Lactobacillus fermentum[1][3]
- Lactobacillus fructivorans[1][3]
- Lactobacillus frumenti[3]
- Lactobacillus hilgardii[6]
- Lactobacillus leichmannii
- Lactobacillus mindensis[3]
- Lactobacillus panis[3]
- Lactobacillus paralimentarius[3]
- Lactobacillus pastorianus[5]
- Lactobacillus plantarum[1][3]
- Lactobacillus pontis[3]
- Lactobacillus reuteri[7]
- Lactobacillus sanfranciscensis[1][3] (formerly L. brevis var. lindneri)
- Lactobacillus viridescens[6][6]
- Pediococcus acidilactici[5][5]
References
- ↑ 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 1.10 1.11 1.12
- ↑ Weibiao Zhou; Nantawan Therdthai (2012). Y.H. Hui, E. Özgül Evranuz, ed. "Fermented Bread". Handbook of Plant-Based Fermented Food and Beverage Technology (2 ed.) (CRC Press): 479. ISBN 1439849048.
- ↑ 3.0 3.1 3.2 3.3 3.4 3.5 3.6 3.7 3.8 3.9 3.10 3.11 3.12 3.13 3.14 3.15 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.
- ↑ 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.
- ↑ 5.0 5.1 5.2 5.3
- ↑ 6.0 6.1 6.2
- ↑ 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 3426701. PMID 22798372.