Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour

Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour

Abstract Sourdough fermentation is a traditional process that is used to improve bread quality. A spontaneous sourdough ecosystem consists of a mixture of flour and water that is fermented by endogenous lactic acid bacteria (LAB) and yeasts. The aim of this study was to identify bacterial diversity...

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Bibliographic Details
Main Authors: Jakub Boreczek, Dorota Litwinek, Joanna Żylińska‐Urban, Dariusz Izak, Krzysztof Buksa, Jan Gawor, Robert Gromadka, Jacek Karol Bardowski, Magdalena Kowalczyk
Format: Article
Language:English
Published: Wiley 2020-04-01
Series:MicrobiologyOpen
Subjects:
bacterial community dynamics
biodiversity
bread
lactic acid bacteria
sourdough
wholemeal flour
Online Access:https://doi.org/10.1002/mbo3.1009

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