ArticleFrontiers in microbiology2019
Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread.
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 22 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
22 citing papers in PubMed.
- Genotypic and Phenotypic Diversity of Maudiozyma humilis: The Multiple Evolutionary Trajectories of a Domesticated Yeast.Genome biology and evolution · 2026Article
- Screening of Superior Lactic Acid Bacteria from Sourdough and Optimization of Freeze-Dried Bacterial Powder Preparation Technology for Steamed Buns.Foods (Basel, Switzerland) · 2026Article
- Synergistic Interaction BetweenFoods (Basel, Switzerland) · 2026Article
- Multi-Omics and Chemometric Analysis of Aroma and Shelf Life Dynamics in Raisin Syrup Sourdough and Commercial Yeast Breads.Foods (Basel, Switzerland) · 2026Article
- From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food Systems.Foods (Basel, Switzerland) · 2025Review
- Coculture fermentation processes in wheat sourdough simulation media withApplied and environmental microbiology · 2025Article
- Enhancing the quality of rice-based gluten-free bread using sourdoughs fermented with Lactobacillus fermentum and Lactobacillus plantarum.Scientific reports · 2025Article
- The Effects of Sourdough Fermentation on the Biochemical Properties, Aroma Profile and Leavening Capacity of Carob Flour.Foods (Basel, Switzerland) · 2025Article
- The production of esters by specific sourdough lactic acid bacteria species is limited by the precursor concentrations.Applied and environmental microbiology · 2025Article
- Fermentation of Whole-Wheat Using Different Combinations of Lactic Acid Bacteria and Yeast: Impact on In Vitro and Ex Vivo Antioxidant Activity.Foods (Basel, Switzerland) · 2025Article
- Sourdough starter culture and breadmaking process impact wholemeal bread characteristics associated with starch digestibility.Current research in food science · 2025Article
- Does sourdough bread provide clinically relevant health benefits?Frontiers in nutrition · 2023Review
- Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality.Microorganisms · 2022Article
- Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves with Co-Cultures ofFoods (Basel, Switzerland) · 2022Article
- Biological characteristics of the gluten-free sourdough system fermented by Lactobacillus plantarum ST-III and its effect on dough quality and nutritional value during freezing.Food chemistry: X · 2022Article
- Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread.Foods (Basel, Switzerland) · 2022Article
- Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-Recycling.Frontiers in microbiology · 2022Article
- Proteomic Analysis Explores Interactions betweenMicroorganisms · 2021Article
- Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread.Foods (Basel, Switzerland) · 2021Article
- Screening of Lactic Acid Bacteria and Yeasts from Sourdough as Starter Cultures for Reduced Allergenicity Wheat Products.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, mixed starter cultures of yeast and lactobacilli were used for type I sourdough bread making to evaluate their ability to improve bread quality and increase the amount of flavor volatiles.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.