ArticlemSphere2020
Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread.
Article in mSphere, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 34 papers.
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Who cites it
34 citing papers in PubMed, 95 citations in OpenAlex.
- Genotypic and Phenotypic Diversity of Maudiozyma humilis: The Multiple Evolutionary Trajectories of a Domesticated Yeast.Genome biology and evolution · 2026Article
- Bakteriopolis: Introducing Microbes to Society.Microbial biotechnology · 2026Review
- Assessing the diversity and functional profile of the "microbial proteome" in fermented foods.Food & function · 2026Article
- Sonmat, a citizen-science enabled Kimjang kimchi case study on associations between hand and kimchi microbiota.Microbiology spectrum · 2026Article
- Rising together: exploring sourdough fermentation diversity through co-design in the HealthFerm citizen science initiative.NPJ science of food · 2026Article
- Shipped and shifted: modeling collection-induced bias in microbiome multi-omics using a tractable fermentation system.NPJ biofilms and microbiomes · 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
- Assessing the diversity and functional profile of the "microbial proteome" in fermented foods.bioRxiv : the preprint server for biology · 2025Article
- Making yogurt with the ant holobiont uncovers bacteria, acids, and enzymes for food fermentation.iScience · 2025Article
- Cooking-class style fermentation as a context for co-created science and engagement.Microbiology spectrum · 2025Article
- Microbial interactions and ecology in fermented food ecosystems.Nature reviews. Microbiology · 2025Review
- Exploring sub-species variation in food microbiomes: a roadmap to reveal hidden diversity and functional potential.Applied and environmental microbiology · 2025Review
- Article
- Genotypic Stability of Lactic Acid Bacteria in Industrial Rye Bread Sourdoughs Assessed by ITS-PCR Analysis.Microorganisms · 2024Article
- Our extended microbiome: The human-relevant metabolites and biology of fermented foods.Cell metabolism · 2024Review
- Microbiome Interconnectedness throughout Environments with Major Consequences for Healthy People and a Healthy Planet.Microbiology and molecular biology reviews : MMBR · 2023Review
- 16S-rRNA-Based Metagenomic Profiling of the Bacterial Communities in Traditional Bulgarian Sourdoughs.Microorganisms · 2023Article
- Identification of Bulgarian Sourdough Microbiota by Metagenomic Approach Using Three Commercially Available DNA Extraction Protocols.Food technology and biotechnology · 2023Article
- Sourdough starters exhibit similar succession patterns but develop flour-specific climax communities.PeerJ · 2023Article
Corrections and comments
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Authors and funding
5 authors at 5 institutions in 4 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sourdough starters are naturally occurring microbial communities in which the environment, ingredients, and bakers are potential sources of microorganisms. The relative importance of these pools remains unknown. Here, bakers from two continents used a standardized recipe and ingredients to make starters that were then baked into breads. We characterized the fungi and bacteria associated with the starters, bakers' hands, and ingredients using 16S and internal transcribed spacer (ITS) rRNA gene amplicon sequencing and then measured dough acidity and bread flavor. Starter communities were much less uniform than expected, and this variation manifested in the flavor of the bread. Starter communities were most similar to those found in flour but shared some species with the bakers' skin. While humans likely contribute microorganisms to the starters, the reverse also appears to be true. This bidirectional exchange of microorganisms between starters and bakers highlights the importance of microbial diversity on bodies and in our environments as it relates to foods.
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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.