ReviewFoods (Basel, Switzerland)2025
Sourdough Microbiota for Improving Bread Preservation and Safety: Main Directions and New Strategies.
Review in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
4 citing papers in PubMed.
- Fermentation Strategy and Non-Foods (Basel, Switzerland) · 2026Article
- Metagenomic Insights into Microbial Community Succession and its Functional Changes during Natural Fermentation of Food Waste.Applied biochemistry and biotechnology · 2026Article
- Problems and Approaches in the Improvement of Gluten-Free Bread Texture: A Comprehensive Review.International journal of food science · 2026Review
- A Machine Learning Model to Reframe the Concept of Shelf-Life in Bakery Products: PDO Sourdough as a Technological Preservation Model.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
Bread is consumed daily throughout the world as an important source of nutrients. However, bakery products are highly susceptible to spoilage, especially fungal, which is a source of bread losses and a threat to food security and consumer health. The use of sourdough is the best alternative to chemical preservatives, while providing a number of advantages to baked bread. This review highlights the main areas in the field of bread protection and covers the principal representatives of sourdough microbiota and their contribution to protecting bread from spoilage. The review is mainly based on publications in the field of research over the last five years, identifying new directions and strategies for bread protection related to the use of sourdoughs. A list of the main compounds produced by lactic acid bacteria of the sourdough, which contribute to the protection of bread from fungal spoilage, is presented. The contribution of other microorganisms to the antifungal effect is also considered. Finally, some prospects for the development of research in the field of sourdoughs are determined.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.