ReviewFrontiers in microbiology2022
Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits.
Review in Frontiers in microbiology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 33 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
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
33 citing papers in PubMed.
- KOMBREAD, Kombucha as a Functional Starter for Sourdough Bread: Physicochemical Properties, Microbiological Characterization, and Quality Evaluation.Food science & nutrition · 2026Article
- Fermentation Strategy and Non-Foods (Basel, Switzerland) · 2026Article
- Starch-Based Functional Ingredients in Baking: A Review of Advances in Starch Derivatives, Quality Enhancement, and Reduction of Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols.Molecules (Basel, Switzerland) · 2026Review
- Functional Characteristics and Stress Tolerance of Microbiota in Botswana's Traditional Sourdoughs.Current microbiology · 2026Article
- A Review on Functional Foods Regulate the Gut Microbiota and Mast Cell Function in Inflammatory Bowel Disease (IBD).Probiotics and antimicrobial proteins · 2026Review
- Raw Milk Cheese Microbiomes: A Paradigm for Interactions of Lactic Acid Bacteria in Food Ecosystems.Foods (Basel, Switzerland) · 2026Article
- Effects of Sequential Fermentation withFoods (Basel, Switzerland) · 2026Article
- Reduced Neuroinflammation and Pain with a Functional Sourdough Bread Enriched with Legumes and Ancient Cereals in a Mouse Model of LPS-Induced Inflammation.International journal of molecular sciences · 2026Article
- Limosilactobacillus fermentum SPC L75-1: a novel sourdough starter enhancing bread quality and exhibiting postbiotic immunomodulatory activity.BMC microbiology · 2026Article
- Fermentation in breadmaking: enhancing digestibility and nutritional value for gastrointestinal health.Frontiers in nutrition · 2026Review
- Effects of sourdough and yeast fermented breads consumption on glycaemia in healthy populations: a systematic review.Frontiers in nutrition · 2026Review
- Microbial Ecology at the Nexus of Food Safety and Biotechnology With Ecological Mechanisms, Risks, and Emerging Innovations.International journal of food science · 2026Review
- 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
- Assessing the Antibiotic Resistance in Food Lactic Acid Bacteria: Risks in the Era of Widespread Probiotic Use.Food science & nutrition · 2025Review
- Sustainable lactic acid production from agricultural waste: a review of current techniques, challenges and future directions.Bioresources and bioprocessing · 2025Review
- Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread.Foods (Basel, Switzerland) · 2025Article
- Postbiotics in the Bakery Products: Applications and Nutritional Values.Probiotics and antimicrobial proteins · 2025Review
- 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
- Lactic acid bacteria: beyond fermentation to bio-protection against fungal spoilage and mycotoxins in food systems.Frontiers in microbiology · 2025Review
- Microbial ecology of selected traditional Ethiopian fermented products.Frontiers in microbiology · 2025Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sourdough (SD) fermentation is a traditional biotechnological process used to improve the properties of baked goods. Nowadays, SD fermentation is studied for its potential health effects due to the presence of postbiotic-like components, which refer to a group of inanimate microorganisms and/or their components that confer health benefits on the host. Some postbiotic-like components reported in SD are non-viable microorganisms, short-chain fatty acids, bacteriocins, biosurfactants, secreted proteins/peptides, amino acids, flavonoids, exopolysaccharides, and other molecules. Temperature, pH, fermentation time, and the composition of lactic acid bacteria and yeasts in SD can impact the nutritional and sensory properties of bread and the postbiotic-like effect. Many
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Registered trials
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