ArticleApplied and environmental microbiology2025
The production of esters by specific sourdough lactic acid bacteria species is limited by the precursor concentrations.
Article in Applied and environmental microbiology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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13 citing papers in PubMed.
- Lactobacillus casei Fermentation Enhances the Sensory Quality of Shoumei Tea Infusion: Based on Flavor and Metabolic Analysis.Journal of food science · 2026Article
- Fermentation Strategy and Non-Foods (Basel, Switzerland) · 2026Article
- Analysis of nutritional components and flavor compounds in naturally fermented, fermentation agent-fermented, and unfermented multi-grain pancakes.Food chemistry: X · 2026Article
- Comprehensive quality evaluation of ultrasound-assisted fermented Yuluxiang pear juice: Physicochemical characteristics, antioxidant activity, and multi-dimensional flavor analysis.Ultrasonics sonochemistry · 2026Article
- Oxidative pre-stress ofFood chemistry: X · 2026Article
- Effect ofFood chemistry: X · 2026Article
- Multi-Omics and Chemometric Analysis of Aroma and Shelf Life Dynamics in Raisin Syrup Sourdough and Commercial Yeast Breads.Foods (Basel, Switzerland) · 2026Article
- Investigation of the Fermentation Characteristics of Yeast in the Natural Fermentation Solution Derived from Passiflora edulis Sims.Current microbiology · 2026Article
- Metagenomics and volatile metabolomics reveal microbial succession and its correlations with fruity flavor volatile compounds during Mianhua industrial processing.Food chemistry: X · 2026Article
- Insights into the production of erythritol by strains ofApplied and environmental microbiology · 2025Article
- Coculture fermentation processes in wheat sourdough simulation media withApplied and environmental microbiology · 2025Article
- Exploring Virulence Characteristics of ClinicalMicroorganisms · 2025Article
- Sourdough starter culture and breadmaking process impact wholemeal bread characteristics associated with starch digestibility.Current research in food science · 2025Article
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3 authors.
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Abstract
The production of fruity esters by sourdough lactic acid bacteria (LAB) and yeasts has not been explored in detail. Moreover, the biosynthesis of esters by LAB species under conditions similar to those occurring during sourdough production is still questionable. Concerning yeasts, a genome mining of 75 genomes revealed a strain dependency of the presence of seven specific ester biosynthesis genes. Accordingly, PCR assays to detect these acetate ( IMPORTANCE: The present study gave insights into the production of esters, which impart fruity flavors to fermented foods, by not only sourdough yeasts but also lactic acid bacteria. It showed that some lactic acid bacteria species can synthesize the esters ethyl acetate (sweet notes) and ethyl lactate (creamy notes) under specific conditions. The information gathered during the present study will enable sourdough bakers and companies from the bakery sector to get more information on how to produce sourdoughs that can add fruity notes to the final products after a rational screening and selection of potential starter culture strains.
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