ArticleFrontiers in microbiology2019
Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour.
Article in Frontiers in microbiology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- Unraveling yeast diversity in food fermentation using ITS1-2 amplicon-based metabarcoding.Microbiology spectrum · 2026Article
- Genotypic and Phenotypic Diversity of Maudiozyma humilis: The Multiple Evolutionary Trajectories of a Domesticated Yeast.Genome biology and evolution · 2026Article
- Assessing the diversity and functional profile of the "microbial proteome" in fermented foods.Food & function · 2026Article
- The role of flour type and feeding schedule on the sourdough microbiome.Microbiology spectrum · 2026Article
- Assessing the diversity and functional profile of the "microbial proteome" in fermented foods.bioRxiv : the preprint server for biology · 2025Article
- Insights into the genomic and phenotypic diversity of Monosporozyma unispora strains isolated from anthropic environments.FEMS yeast research · 2025Article
- High quality de novo genome assembly of the non-conventional yeast Kazachstania bulderi describes a potential low pH production host for biorefineries.Communications biology · 2023Article
- A genome-informed higher rank classification of the biotechnologically important fungal subphylumStudies in mycology · 2023Article
- Does sourdough bread provide clinically relevant health benefits?Frontiers in nutrition · 2023Review
- Sourdough starters exhibit similar succession patterns but develop flour-specific climax communities.PeerJ · 2023Article
- Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality.Microorganisms · 2022Article
- Whole-Genome Sequences of Two Kazachstania barnettii Strains Isolated from Anthropic Environments.Genome biology and evolution · 2022Article
- Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits.Frontiers in microbiology · 2022Review
- Article
- Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain.Microorganisms · 2020Article
- Interactions betweenMicroorganisms · 2020Article
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5 authors.
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Abstract
Microbial communities are essential for the maintenance and functioning of ecosystems, including fermented food ecosystems. The analysis of food microbial communities is mainly focused on lactic acid bacteria (LAB), while yeast diversity is less understood. Here, we describe the fungal diversity of a typical food fermented product, sourdough bread. The species diversity of 14 sourdoughs collected from bakeries located all over France was analyzed. Bakeries were chosen to represent diverse bakery practices and included bakers and farmer-bakers. Both non-culture-based (pyrosequencing of Internal Transcribed Spacer 1 amplicons) and culture-based methods were used. While both identification methods were in agreement regarding the dominant yeast species of each sourdough, the ITS1 metabarcoding analysis identified an increased number of fungal species in sourdough communities. Two third of the identified sequences obtained from sourdoughs were
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