Use of physiological and transcriptome analysis to infer the interactions between Saccharomyces cerevisiae and Lactobacillus sanfranciscensis isolated from Chinese traditional sourdoughs
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109268
Abstract: Abstract This study aimed to explore the interaction between Saccharomyces cerevisiae and Lactobacillus sanfranciscensis during sourdough fermentation based on metabolic characteristics and transcriptional changes in pure and mixed cultures. Dough was prepared by using these… read more here.
Keywords: cerevisiae lactobacillus; saccharomyces cerevisiae; lactobacillus sanfranciscensis; cerevisiae ... See more keywords
Prevalence, Genetic Diversity, and Technological Functions of the Lactobacillus sanfranciscensis in Sourdough: A Review.
Sign Up to like & getrecommendations! Published in 2019 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.12459
Abstract: The use of sourdough as a leavening agent in bread making is a very old method that can be traced back to ancient times. Sourdoughs harbor a complex microbiota that is affected by multiple factors including factors… read more here.
Keywords: genetic diversity; lactobacillus sanfranciscensis; prevalence genetic; sanfranciscensis ... See more keywords
The Mutual Influence of Predominant Microbes in Sourdough Fermentation: Focusing on Flavor Formation and Gene Transcription
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11152373
Abstract: The interplay between microorganisms generally plays a vital role in food fermentation. In this study, the mutual influence of Saccharomyces cerevisiae and Fructilactobacillus sanfranciscensis, the two predominant microbes in the sourdough ecosystem, were investigated in… read more here.
Keywords: sanfranciscensis; influence; predominant microbes; fermentation ... See more keywords