Protein composition and rheological properties of liquid sourdough fermented by different lactic acid bacteria and yeast.

Weijun Wang, Huixin Sun, Han Zhang, Yuhang Liu, Luping Fang, Menghan Huang, Yanhua Li

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Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

7 authors.

Weijun WangSchool of Biology and Environment in Jiyang College of Zhejiang A&F University, Zhuji, Zhejiang, 311800, China.

Huixin SunCollege of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China.

Han ZhangCollege of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China.

Yuhang LiuCollege of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China.

Luping FangCollege of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China.

Menghan HuangCollege of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China.

Yanhua LiCollege of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The interaction between lactic acid bacteria (LAB) and yeasts of sourdough could affect its application quality. This study used single and mixed strains of lactic acid bacteria and yeast to ferment type II liquid sourdough, systematically investigating changes in sourdough protein components, protein secondary structure, and rheological properties during fermentation, as well as the degradation of alcohol soluble proteins. The results show that metabolic differences among different strains lead to significant changes in the protein composition and rheological properties of liquid sourdough. During fermentation, the contents of globulin, gliadin and glutenin in sourdough gradually decreased. The sourdough fermented by mixed strains of

Indexed as

LactobacillusProtein compositionRheological propertiesSourdoughYeast

Identifiers

PMID42502740

DOI10.1016/j.crfs.2026.101499

PMCPMC13400449

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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.