ArticleMicroorganisms2021
Isolation and Characterization of Lactic Acid Bacteria and Yeasts from Typical Bulgarian Sourdoughs.
Article in Microorganisms, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 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.
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Who cites it
9 citing papers in PubMed.
- Evaluation of the Nutritional Composition and Microbiological Quality of Sorghum (Foods (Basel, Switzerland) · 2025Article
- Screening and Phenotyping of Lactic Acid Bacteria in Boza.Microorganisms · 2025Article
- Sourdough Microbiota for Improving Bread Preservation and Safety: Main Directions and New Strategies.Foods (Basel, Switzerland) · 2025Review
- Screening and Characterization of the Diversity of Food Microorganisms and Their Metabolites.Microorganisms · 2023Article
- 16S-rRNA-Based Metagenomic Profiling of the Bacterial Communities in Traditional Bulgarian Sourdoughs.Microorganisms · 2023Article
- Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production.Microorganisms · 2022Review
- Screening ofMicroorganisms · 2022Article
- Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality.Foods (Basel, Switzerland) · 2022Article
- Antibacterial activities of indigenous yeasts isolated from pomegranate peels (Journal of advanced pharmaceutical technology & researchArticle
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
Traditional sourdoughs in Bulgaria were almost extinct during the centralized food production system. However, a rapidly developing trend of sourdough revival in the country is setting the demand for increased production and use of commercial starter cultures. The selection of strains for such cultures is based on geographical specificity and beneficial technological properties. In this connection, the aim of this study was to isolate, identify and characterize lactic acid bacteria (LAB) and yeasts from typical Bulgarian sourdoughs for the selection of strains for commercial sourdough starter cultures. Twelve samples of typical Bulgarian sourdoughs were collected from different geographical locations. All samples were analyzed for pH, total titratable acidity and dry matter content. Enumeration of LAB and yeast was also carried out. Molecular identification by 16S rDNA sequence analysis was performed for 167 LAB isolates, and 106 yeast strains were identified by ITS1-5.8S-ITS2 rRNA gene partial sequence analysis. The LAB strains were characterized according to their amylolytic and proteolytic activity and acidification capacity, and 11 strains were selected for further testing of their antimicrobial properties. The strains with the most pronounced antibacterial and antifungal activity are listed as recommended candidates for the development of starter cultures for sourdoughs or other food products.
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Registered trials
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