ArticleApplied and environmental microbiology2003
Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresis.
Article in Applied and environmental microbiology, 2003. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 63 papers.
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Who cites it
63 citing papers in PubMed.
- Lactic acid bacteriumApplied and environmental microbiology · 2026Article
- Development of starter cultures for mahewu fermentation: affordable solutions for low and medium-income countries.NPJ science of food · 2026Article
- Impact of kilning on the fermentability of oat wholemeal flour and related bioconversion of starch, protein, dietary fibre, and phytate.Current research in food science · 2026Article
- Fermentation in breadmaking: enhancing digestibility and nutritional value for gastrointestinal health.Frontiers in nutrition · 2026Review
- Article
- Genotypic Stability of Lactic Acid Bacteria in Industrial Rye Bread Sourdoughs Assessed by ITS-PCR Analysis.Microorganisms · 2024Article
- Does sourdough bread provide clinically relevant health benefits?Frontiers in nutrition · 2023Review
- Molecular identification of LAB and yeasts from traditional sourdoughs and their impacts on the sourdough bread quality characteristics.Current research in food science · 2023Article
- Supercharged MPNs? Automated Determination of High-Throughput Most Probable Number (htMPN) Using Chip-Based 3D Digital PCR.Applied and environmental microbiology · 2022Article
- Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality.Microorganisms · 2022Article
- Functional Foods, Nutraceuticals and Probiotics: A Focus on Human Health.Microorganisms · 2022Review
- Backslopping Time, Rinsing of the Grains During Backslopping, and Incubation Temperature Influence the Water Kefir Fermentation Process.Frontiers in microbiology · 2022Article
- Prebiotics enhance persistence of fermented-food associated bacteria inFrontiers in microbiology · 2022Article
- Lactic Acid Bacteria as Potential Biocontrol Agents for Fusarium Head Blight Disease of Spring Barley.Frontiers in microbiology · 2022Article
- Effect of feeding acidified or fermented barley using Limosilactobacillus reuteri with or without supplemental phytase on diet nutrient digestibility in growing pigs.Journal of animal science · 2021Article
- Sourdough Microbiome Comparison and Benefits.Microorganisms · 2021Review
- Shifts in Bacterial Diversity During the Spontaneous Fermentation of Maize Meal as Revealed by Targeted Amplicon Sequencing.Current microbiology · 2021Article
- Identification of dominant lactic acid bacteria and yeast in rice sourdough produced in New Zealand.Current research in food science · 2021Article
- Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications.Frontiers in microbiology · 2021Article
- Eukaryotic and Prokaryotic Microbiota Interactions.Microorganisms · 2020Review
3 more citing papers are in PubMed but not listed here.
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Authors and funding
5 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Four sourdoughs (A to D) were produced under practical conditions by using a starter mixture of three commercially available sourdough starters and a baker's yeast constitutively containing various species of lactic acid bacteria (LAB). The sourdoughs were continuously propagated until the composition of the LAB flora remained stable. Two LAB-specific PCR-denaturing gradient gel electrophoresis (DGGE) systems were established and used to monitor the development of the microflora. Depending on the prevailing ecological conditions in the different sourdough fermentations, only a few Lactobacillus species were found to be competitive and became dominant. In sourdough A (traditional process with rye flour), Lactobacillus sanfranciscensis and a new species, L. mindensis, were detected. In rye flour sourdoughs B and C, which differed in the process temperature, exclusively L. crispatus and L. pontis became the predominant species in sourdough B and L. crispatus, L. panis, and L. frumenti became the predominant species in sourdough C. On the other hand, in sourdough D (corresponding to sourdough C but produced with rye bran), L. johnsonii and L. reuteri were found. The results of PCR-DGGE were consistent with those obtained by culturing, except for sourdough B, in which L. fermentum was also detected. Isolates of the species L. sanfranciscensis and L. fermentum were shown by randomly amplified polymorphic DNA-PCR analysis to originate from the commercial starters and the baker's yeast, respectively.
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