ArticleApplied and environmental microbiology2011
Influence of temperature and backslopping time on the microbiota of a type I propagated laboratory wheat sourdough fermentation.
Article in Applied and environmental microbiology, 2011. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers, 1 of them a synthesis that pooled it.
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Who cites it
22 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Nutritional benefits of sourdoughs: A systematic review.Advances in nutrition (Bethesda, Md.) · 2023Pooled it
- The Effect of the Partial Baking Method on the Quality, Volatile Compounds Profile, and Glycemic Index of Some Traditional Turkish Bread Types.Foods (Basel, Switzerland) · 2026Article
- The role of flour type and feeding schedule on the sourdough microbiome.Microbiology spectrum · 2026Article
- Microbial ecology of fermented foods.FEMS yeast research · 2026Review
- Type I Sourdough Preservation Strategies and the Contribution of Microbial Biological Resource Centers to Biodiversity Protection: A Narrative Review.Foods (Basel, Switzerland) · 2025Review
- The FODMAP-Reducing Potential of Sourdough-DerivedFood science & nutrition · 2025Article
- Genotypic Stability of Lactic Acid Bacteria in Industrial Rye Bread Sourdoughs Assessed by ITS-PCR Analysis.Microorganisms · 2024Article
- Identification of Key Parameters Inducing Microbial Modulation during Backslopped Kombucha Fermentation.Foods (Basel, Switzerland) · 2024Article
- Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs.Foods (Basel, Switzerland) · 2023Article
- Backslopping Time, Rinsing of the Grains During Backslopping, and Incubation Temperature Influence the Water Kefir Fermentation Process.Frontiers in microbiology · 2022Article
- Sourdough Microbiome Comparison and Benefits.Microorganisms · 2021Review
- Article
- Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour.MicrobiologyOpen · 2020Article
- Application of antifungal lactobacilli in combination with coatings based on apple processing by-products as a bio-preservative in wheat bread production.Journal of food science and technology · 2019Article
- Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions.Food science & nutrition · 2018Article
- Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients.Frontiers in microbiology · 2018Article
- Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis.Applied and environmental microbiology · 2015Article
- Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation.Applied and environmental microbiology · 2014Article
- Evolution of bacterial consortia in spontaneously started rye sourdoughs during two months of daily propagation.PloS one · 2014Article
- The carbohydrate metabolism signature of lactococcus lactis strain A12 reveals its sourdough ecosystem origin.Applied and environmental microbiology · 2013Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sourdough fermentation is a cereal fermentation that is characterized by the formation of stable yeast/lactic acid bacteria (LAB) associations. It is a unique process among food fermentations in that the LAB that mostly dominate these fermentations are heterofermentative. In the present study, four wheat sourdough fermentations were carried out under different conditions of temperature and backslopping time to determine their effect on the composition of the microbiota of the final sourdoughs. A substantial effect of temperature was observed. A fermentation with 10 backsloppings (once every 24 h) at 23°C resulted in a microbiota composed of Leuconostoc citreum as the dominant species, whereas fermentations at 30 and 37°C with backslopping every 24 h resulted in ecosystems dominated by Lactobacillus fermentum. Longer backslopping times (every 48 h at 30°C) resulted in a combination of Lactobacillus fermentum and Lactobacillus plantarum. Residual maltose remained present in all fermentations, except those with longer backslopping times, and ornithine was found in almost all fermentations, indicating enhanced sourdough-typical LAB activity. The sourdough-typical species Lactobacillus sanfranciscensis was not found. Finally, a nonflour origin for this species was hypothesized.
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