ArticleBioscience of microbiota, food and health2020
Impact of pH on succession of sourdough lactic acid bacteria communities and their fermentation properties.
Article in Bioscience of microbiota, food and health, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- The Influence of Incorporating Essential Plant Oils in the Lactic Fermentation Process of Cabbage on the Quality of Sauerkraut.Foods (Basel, Switzerland) · 2026Article
- The coexistence of Lactiplantibacillus and Wickerhamomyces in sugarcane top silage drives potential pathogen suppression and aerobic stability through enhanced lactic acid and acetic acid production.BMC microbiology · 2026Article
- Microbial ecology of fermented foods.FEMS yeast research · 2026Review
- Sporulation kinetics ofApplied 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
- Sourdough Microbiota for Improving Bread Preservation and Safety: Main Directions and New Strategies.Foods (Basel, Switzerland) · 2025Review
- The FODMAP-Reducing Potential of Sourdough-DerivedFood science & nutrition · 2025Article
- Directed Evolution of Microbial Communities in Fermented Foods: Strategies, Mechanisms, and Challenges.Foods (Basel, Switzerland) · 2025Review
- Changes in the Physicochemical Properties of Chia (Foods (Basel, Switzerland) · 2023Article
- Diurnal Variation of Epiphytic Microbiota: an Unignorable Factor Affecting the Anaerobic Fermentation Characteristics of Sorghum-Sudangrass Hybrid Silage.Microbiology spectrum · 2023Article
- Preparation of Sourdoughs Fermented with Isolated Lactic Acid Bacteria and Characterization of Their Antifungal Properties.Foods (Basel, Switzerland) · 2023Article
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- Mechanistic Insight into Yeast Bloom in a Lactic Acid Bacteria Relaying-Community in the Start of Sourdough Microbiota Evolution.Microbiology spectrum · 2021Article
- Sourdough Microbiome Comparison and Benefits.Microorganisms · 2021Review
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sourdough, a traditional fermented dough, is made via natural fermentation by lactic acid bacteria (LAB). Its pH changes from near neutral to acid during the subculture process. However, the product quality of subcultured sourdough depends on the unpredictable succession of LAB communities, the influential factors of which are still unclear. To elucidate one end of the LAB community succession mechanism, we evaluated the effect of pH by designing four subculture experiments using a model medium adjusted to pH 6.7, 5.5, and 4.5, as well as a natural sourdough subculture. All experiments began by inoculating a sourdough LAB mixture, and both bacterial successions and fermentative properties were monitored until ten subculture steps. In media subcultures, lactic acid production was higher in higher pH media. Three LAB genera,
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