Yeast diversity of sourdoughs and associated metabolic properties and functionalities

International Journal of Food Microbiology

Volumn 239, Issue , 2016, Pages 26-34

  De Vuyst, Luc ^a   Harth, Henning ^a   Van Kerrebroeck, Simon ^a   Leroy, Frédéric ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

Acetate; Bakery; Functional starter cultures; Metabolism; Sourdough; Yeast

Indexed keywords

ACETIC ACID; ALCOHOL; BRANCHED CHAIN AMINO ACID; CARBON DIOXIDE;

ARTICLE; ASEPSIS; BIOTECHNOLOGICAL PROCEDURES; CELL HETEROGENEITY; CLINICAL LABORATORY; DOUGH; FLAVOR; FOOD SAFETY; FUNGAL METABOLISM; MICROBIAL DIVERSITY; NONHUMAN; NUTRITIONAL SUPPORT; NUTRITIONAL TOLERANCE; SACCHAROMYCES CEREVISIAE; SOURDOUGH; SPECIES DIVERSITY; YEAST; BIODIVERSITY; BREAD; CANDIDA; DRIED YEAST; FERMENTATION; FOOD CONTROL; LACTOBACILLACEAE; METABOLISM; MICROBIOLOGY; PHYSIOLOGY;

AMINO ACIDS, BRANCHED-CHAIN; BIODIVERSITY; BREAD; CANDIDA; CARBON DIOXIDE; ETHANOL; FERMENTATION; FOOD MICROBIOLOGY; LACTOBACILLACEAE; SACCHAROMYCES CEREVISIAE; YEAST, DRIED;

EID: 84994896230     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.07.018     Document Type: Article

References (140)

1. Almeida, M.J., Pais, C.S., Characterization of the yeast population from traditional corn and rye bread doughs. Lett. Appl. Microbiol. 23 (1996), 154-158.
2. Anson, N.M., Hemery, Y.M., Bast, A., Haenen, G.R.M.M., Optimizing the bioactive potential of wheat bran by processing. Food Funct. 3 (2012), 362-375.
3. Aplevicz, K.S., Mazo, J.Z., Ilha, E.C., Dinon, A.Z., Sant'Anna, E.S., Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough. Brazilian J. Pharm. Sci. 50 (2014), 321-327.
4. Banu, I., Aprodu, I., Studies concerning the use of Lactobacillus helveticus and Kluyveromyces marxianus for rye sourdough fermentation. Eur. Food Res. Technol. 234 (2012), 769-777.
5. Banu, I., Vasilean, I., Aprodu, I., Effect of select parameters of the sourdough rye fermentation on the activity of some mixed starter cultures. Food Biotechnol. 25 (2011), 275-291.
6. Barber, S., Báguena, R., Microflora of the sour dough of wheat flour bread. V. Isolation, identification and evaluation of functional properties of sourdough's microorganisms. Rev. Agroquím. Tecnol. Alimentos 28 (1988), 67-78.
7. Barber, S., Báguena, R., Martínez-Anaya, M.A., Torner, M.J., Microflora of the sour dough of wheat flour bread. I. Identification and functional properties of microorganisms of industrial sour doughs. Rev. Agroquím. Tecnol. Alimentos 23 (1983), 552-562.
8. Barnett, J.A., Entian, K.D., A history of research on yeasts: regulation of sugar metabolism. Yeast 22 (2005), 835-894.
9. Batifoulier, F., Verny, M.-A., Chanliaud, E., Demigné, C., Effect of different breadmaking methods on thiamine, riboflavin and pyridoxine contents of wheat bread. J. Cereal Sci. 42 (2005), 101-108.
10. Bessmeltseva, M., Viiard, E., Simm, J., Paalme, T., Sarand, I., Evolution of bacterial consortia in spontaneously started rye sourdoughs during two months of daily propagation. PLoS One, 9, 2014, e95449.
11. Birch, A.N., Petersen, M.A., Arneborg, N., Hansen, Å.S., Influence of commercial baker's yeasts on bread aroma profiles. Food Res. Int. 52 (2013), 160-166.
12. Birch, A.N., Petersen, M.A., Hansen, Å.S., The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature. Food Sci. Technol. 50 (2013), 480-488.
13. Boraam, F., Faid, M., Larpent, J.P., Breton, A., Lactic acid bacteria and yeasts associated with traditional Moroccan sour-dough bread fermentation. Sci. Aliment. 13 (1993), 501-509.
14. Brandt, M.J., Hammes, W.P., Gänzle, M.G., Effects of process parameters on growth and metabolism of Lactobacillus sanfranciscensis and Candida humilis during rye sourdough fermentation. Eur. Food Res. Technol. 218 (2004), 333-338.
15. Cho, I.H., Peterson, D.G., Chemistry of bread aroma: a review. Food Sci. Biotechnol. 19 (2010), 575-582.
16. Coda, R., Cassone, A., Rizzello, C.G., Nionelli, L., Cardinali, G., Gobbetti, M., Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread. Appl. Environ. Microbiol. 77 (2011), 3484-3492.
17. Coda, R., Rizzello, C.G., Di Cagno, R., Trani, A., Cardinali, G., Gobbetti, M., Antifungal activity of Meyerozyma guilliermondii: identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread. Food Microbiol. 33 (2013), 243-251.
18. Coppola, S., Pepe, O., Masi, P., Sepe, M., Characterization of leavened doughs for pizza in Naples. Adv. Food Sci. 18 (1996), 160-162.
19. Corsetti, A., Technology of sourdough fermentation and sourdough applications. Gobbetti, M., Gänzle, M., (eds.) Handbook on Sourdough Biotechnology, 2013, Springer, New York, USA, 85-104.
20. Corsetti, A., Lavermicocca, P., Morea, M., Baruzzi, F., Tosti, N., Gobbetti, M., Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy. Int. J. Food Microbiol. 64 (2001), 95-104.
21. Corsetti, A., Settanni, L., Lactobacilli in sourdough fermentation. Food Res. Int. 40 (2007), 539-558.
22. Daniel, H.M., Moons, M.C., Huret, S., Vrancken, G., De Vuyst, L., Wickerhamomyces anomalus in the sourdough microbial ecosystem. Antonie van Leeuwenhoek 99 (2011), 63-73.
23. Desiye, A., Abegaz, K., Isolation, characterization and identification of lactic acid bacteria and yeast involved in fermentation of teff (Eragrostis tef) batter. Adv. Res. Biol. Sci. 1 (2013), 36-44.
24. De Vuyst, L., Neysens, P., The sourdough microflora: biodiversity and metabolic interactions. Trends Food Sci. Technol. 16 (2005), 43-56.
25. De Vuyst, L., Vancanneyt, M., Biodiversity and identification of sourdough lactic acid bacteria. Food Microbiol. 24 (2007), 120-127.
26. De Vuyst, L., Van Kerrebroeck, S., Harth, H., Huys, G., Daniel, H.-M., Weckx, S., Microbial ecology of sourdough fermentations: diverse or uniform?. Food Microbiol. 37 (2014), 11-29.
27. De Vuyst, L., Vrancken, G., Ravyts, F., Rimaux, T., Weckx, S., Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota. Food Microbiol. 26 (2009), 666-675.
28. Ðordević, T.M., Šiler-Marinković, S.S., Dimitrijević-Branković, S.I., Effect of fermentation on antioxidant properties of some cereals and pseudo cereals. Food Chem. 119 (2010), 957-963.
29. Edema, M.O., Sanni, A.I., Micro-population of fermenting maize meal for sour maize bread production in Nigeria. Niger. J. Microbiol. 20 (2006), 937-946.
30. Ehrmann, M.A., Vogel, R., Molecular taxonomy and genetics of sourdough lactic acid bacteria. Trends Food Sci. Technol. 16 (2005), 31-42.
31. Foschino, R., Gallina, S., Andrighetto, C., Rossetti, L., Galli, A., Comparison of cultural methods for the identification and molecular investigation of yeasts from sourdoughs for Italian sweet baked products. FEMS Yeast Res. 4 (2004), 609-618.
32. Foschino, R., Terraneo, R., Mora, D., Galli, A., Microbial characterization of sourdoughs for sweet baked products. Ital. J. Food Sci. 11 (1999), 19-28.
33. Gabriel, V., Lefebvre, D., Vayssier, Y., Faucher, C., Characterization of microflora from natural sourdoughs. Microbiol. Aliments Nutr. 17 (1999), 171-179.
34. Galli, A., Franzetti, L., Fortina, M.G., Isolation and identification of sour dough microflora. Microbiol. Aliments Nutr. 6 (1988), 345-351.
35. Gänzle, M., Gobbetti, M., Physiology and biochemistry of lactic acid bacteria. Gobbetti, M., Gänzle, M., (eds.) Handbook on Sourdough Biotechnology, 2013, Springer, New York, USA, 183-216.
36. Gänzle, M.G., Ehrmann, M., Hammes, W.P., Modeling of growth of Lactobacillus sanfranciscensis and Candida milleri in response to process parameters of sourdough fermentation. Appl. Environ. Microbiol. 64 (1998), 2616-2623.
37. Gänzle, M.G., Loponen, J., Gobbetti, M., Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality. Trends Food Sci. Technol. 19 (2008), 513-521.
38. Gänzle, M.G., Vermeulen, N., Vogel, R.F., Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough. Food Microbiol. 24 (2007), 128-138.
39. Garofalo, C., Silvestri, G., Aquilanti, L., Clementi, F., PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone. J. Appl. Microbiol. 105 (2008), 243-254.
40. Gassem, M.A.A., Study of the micro-organisms associated with the fermented bread (khamir) produced from sorghum in Gizan region, Saudi Arabia. J. Appl. Microbiol. 86 (1999), 221-225.
41. Gobbetti, M., The sourdough microflora: interactions of lactic acid bacteria and yeasts. Trends Food Sci. Technol. 9 (1998), 267-274.
42. Gobbetti, M., Corsetti, A., Rossi, J., The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of carbohydrates. Appl. Microbiol. Biotechnol. 41 (1994), 456-460.
43. Gobbetti, M., Corsetti, A., Rossi, J., The sourdough microflora. Interactions between lactic acid bacteria and yeasts : metabolism of amino acids. World J. Microbiol. Biotechnol. 10 (1994), 275-279.
44. Gobbetti, M., Corsetti, A., Rossi, J., La Rosa, F., De Vincenzi, S., Identification and clustering of lactic acid bacteria and yeasts from wheat sourdoughs of Central Italy. Ital. J. Food Sci. 6 (1994), 85-94.
45. Gobbetti, M., De Angelis, M., Corsetti, A., Di Cagno, R., Biochemistry and physiology of sourdough lactic acid bacteria. Trends Food Sci. Technol. 16 (2005), 57-69.
46. Gobbetti, M., Rizzello, C.G., Di Cagno, R., De Angelis, M., How the sourdough may affect the functional features of leavened baked goods. Food Microbiol. 37 (2014), 30-40.
47. Greppi, A., Krych, L., Costantini, A., Rantsiou, K., Hounhouigan, D.J., Arneborg, N., Cocolin, L., Jespersen, L., Phytase-producing capacity of yeasts isolated from traditional African fermented food products and PHYPk gene expression of Pichia kudriavzevii strains. Int. J. Food Microbiol. 205 (2015), 81-89.
48. Guerzoni, M.E., Serrazanetti, D.I., Vernocchi, P., Gianotti, A., Physiology and biochemistry of sourdough yeasts. Gobbetti, M., Gänzle, M., (eds.) Handbook on Sourdough Biotechnology, 2013, Springer, New York, USA, 155-181.
49. Guerzoni, M.E., Vernocchi, P., Ndagijimana, M., Gianotti, A., Lanciotti, R., Generation of aroma compounds in sourdough: effects of stress exposure and lactobacilli-yeasts interactions. Food Microbiol. 24 (2007), 139-148.
50. Gül, H., Özçelik, S., Sağdıç, O., Certel, M., Sourdough bread production with lactobacilli and S. cerevisiae isolated from sourdoughs. Process Biochem. 40 (2005), 691-697.
51. Gullo, M., Romano, A.D., Pulvirenti, A., Giudici, P., Candida humilis - dominant species in sourdoughs for the production of durum wheat bran flour bread. Int. J. Food Microbiol. 80 (2003), 55-59.
52. Häggman, M., Salovaara, H., Effect of fermentation rate on endogenous leavening of Candida milleri in sour rye dough. Food Res. Int. 41 (2008), 266-273.
53. Hamad, S.H., Böcker, G., Vogel, R.F., Hammes, W.P., Microbiological and chemical analysis of fermented sorghum dough for Kisra production. Appl. Microbiol. Biotechnol. 37 (1992), 728-731.
54. Hansen, A., Schieberle, P., Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects. Trends Food Sci. Technol. 16 (2005), 85-94.
55. Hazelwood, L.A., Daran, J.M., van Maris, A.J., Pronk, J.T., Dickinson, J.R., The Ehrlich pathway for fusel alcohol production: a century of research on Saccharomyces cerevisiae metabolism. Appl. Environ. Microbiol. 74 (2008), 2259-2266.
56. Hjortmo, S., Patring, J., Jastrebova, J., Andlid, T., Biofortification of folates in white wheat bread by selection of yeast strain and process. Int. J. Food Microbiol. 127 (2008), 32-36.
57. Huys, G., Daniel, H.-M., De Vuyst, L., Taxonomy and biodiversity of sourdough yeasts and lactic acid bacteria. Gobbetti, M., Gänzle, M., (eds.) Handbook on Sourdough Biotechnology, 2013, Springer, New York, USA, 105-154.
58. Iacumin, L., Cecchini, F., Manzano, M., Osualdini, M., Boscolo, D., Orlic, S., Comi, G., Description of the microflora of sourdoughs by culture-dependent and culture-independent methods. Food Microbiol. 26 (2009), 128-135.
59. Infantes, M., Schmidt, J.L., Characterization of the yeast flora of natural sourdoughs located in various French areas. Sci. Aliment. 12 (1992), 271-287.
60. Jayaram, V.B., Cuyvers, S., Lagrain, B., Verstrepen, K.J., Delcour, J.A., Courtin, C.M., Mapping of Saccharomyces cerevisiae metabolites in fermenting wheat straight-dough reveals succinic acid as pH-determining factor. Food Chem. 136 (2013), 301-308.
61. Jayaram, V.B., Cuyvers, S., Verstrepen, K.J., Delcour, J.A., Courtin, C.M., Succinic acid in levels produced by yeast (Saccharomyces cerevisiae) during fermentation strongly impacts wheat bread dough properties. Food Chem. 151 (2014), 421-428.
62. Jayaram, V.B., Rezaei, M.N., Cuyvers, S., Verstrepen, K.J., Delcour, J.A., Courtin, C.M., Ethanol at levels produced by Saccharomyces cerevisiae during wheat dough fermentation has a strong impact on dough properties. J. Agric. Food Chem. 62 (2014), 9326-9335.
63. Kariluoto, S., Aittamaa, M., Korhola, M., Salovaara, H., Vahteristo, L., Piironen, V., Effects of yeasts and bacteria on the levels of folates in rye sourdoughs. Int. J. Food Microbiol. 106 (2006), 137-143.
64. Kariluoto, S., Edelmann, M., Nyström, L., Sontag-Strohm, T., Salovaara, H., Kivelä, R., Herranen, M., Korhola, M., Piironen, V., In situ enrichment of folate by microorganisms in beta-glucan rich oat and barley matrices. Int. J. Food Microbiol. 176 (2014), 38-48.
65. Katina, K., Arendt, E., Liukkonen, K.-H., Autio, K., Flander, L., Poutanen, K., Potential of sourdough for healthier cereal products. Trends Food Sci. Technol. 16 (2005), 104-112.
66. Kline, L., Sugihara, T.F., Microorganisms of the San Francisco sourdough bread process. II. Isolation and characterization of undescribed bacterial species responsible for the souring activity. Appl. Microbiol. 21 (1971), 459-465.
67. Korhola, M., Hakonen, R., Juuti, K., Edelmann, M., Kariluoto, S., Nyström, L., Sontag-Strohm, T., Piironen, V., Production of folate in oat bran fermentation by yeasts isolated from barley and diverse foods. J. Appl. Microbiol. 117 (2014), 679-689.
68. Kurtzman, C.P., Phylogenetic circumscription of Saccharomyces, Kluyveromyces and other members of the Saccharomycetaceae, and the proposal of the new genera Lachancea, Nakaseomyces, Naumovia, Vanderwaltozyma and Zygotor. FEMS Yeast Res. 4 (2003), 233-245.
69. Kurtzman, C.P., Fell, J.W., Boekhout, T., The Yeasts, a Taxonomic Study. 2011, Elsevier, London, UK.
70. Landry, C.R., Townsend, J.P., Hartl, D.L., Cavalieri, D., Ecological and evolutionary genomics of Saccharomyces cerevisiae. Mol. Ecol. 15 (2006), 575-591.
71. Lattanzi, A., Minervini, F., Di Cagno, R., Diviccaro, A., Antonielli, L., Cardinali, G., Cappelle, S., De Angelis, M., Gobbetti, M., The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods. Int. J. Food Microbiol. 163 (2013), 71-79.
72. Leroy, F., De Vuyst, L., Fermented food in the context of a healthy diet: how to produce novel functional foods?. Curr. Opin. Clin. Nutr. Metab. Care 17 (2014), 574-581.
73. Lhomme, E., Lattanzi, A., Dousset, X., Minervini, F., De Angelis, M., Lacaze, G., Onno, B., Gobbetti, M., Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs. Int. J. Food Microbiol. 215 (2015), 161-170.
74. Lhomme, E., Mezaize, S., Ducasse, M.B., Chiron, H., Champomier-Vergès, M.-C., Chaillou, S., Zagorec, M., Dousset, X., Onno, B., A polyphasic approach to study the dynamics of microbial population of an organic wheat sourdough during its conversion to gluten-free sourdough. Int. Microbiol. 17 (2014), 1-9.
75. Lhomme, E., Urien, C., Legrand, J., Dousset, X., Onno, B., Sicard, D., Sourdough microbial community dynamics: an analysis during Franch organic bread-making processes. Food Microbiol. 53 (2016), 41-50.
76. Lioger, D., Leenhardt, F., Demigne, C., Remesy, C., Sourdough fermentation of wheat fractions rich in fibres before their use in processed food. J. Sci. Food Agric. 87 (2007), 1368-1373.
77. Liukkonen, K.H., Katina, K., Wilhelmsson, A., Myllymäki, O., Lampi, A.M., Kariluoto, S., Piironen, V., Heinonen, S.M., Nurmi, T., Adlercreutz, H., Peltoketo, A., Pihlava, J.M., Hietaniemi, V., Poutanen, K., Process-induced changes on bioactive compounds in whole grain rye. Proc. Nutr. Soc. 62 (2003), 117-122.
78. Lombardi, A., Zilio, F., Andrighetto, C., Zampese, L., Loddo, A., Micobiological characterization of sourdoughs of Veneto region. Ind. Alimentari XLVI (2007), 147-151.
79. Luangsakul, N., Keeratipibul, S., Jindamorakot, S., Tanasupawat, S., Lactic acid bacteria and yeasts isolated from the starter doughs for Chinese steamed buns in Thailand. Food Sci. Technol. 42 (2009), 1404-1412.
80. Mäntynen, V.H., Korhola, M., Gudmundsson, H., Turakainen, H., Alfredsson, G.A., Salovaara, H., Lindström, K., A polyphasic study on the taxonomic position of industrial sour dough yeasts. Syst. Appl. Microbiol. 22 (1999), 87-96.
81. Meignen, B., Onno, B., Gelinas, P., Infantes, M., Guilois, S., Cahagnier, B., Optimization of sourdough fermentation with Lactobacillus brevis and baker's yeast. Food Microbiol. 18 (2001), 239-245.
82. Meroth, C.B., Hammes, W.P., Hertel, C., Identification and population dynamics of yeasts in sourdough fermentation processes by PCR-denaturing gradient gel electrophoresis. Appl. Environ. Microbiol. 69 (2003), 7453-7461.
83. Meroth, C.B., Hammes, W.P., Hertel, C., Characterisation of the microbiota of rice sourdoughs and description of Lactobacillus spicheri, sp. nov. Syst. Appl. Microbiol. 27 (2004), 151-159.
84. Meroth, C.B., Walter, J., Hertel, C., Brandt, M., Hammes, W.P., Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresis. Appl. Environ. Microbiol. 69 (2003), 475-482.
85. Minervini, F., Lattanzi, A., De Angelis, M., Di Cagno, R., Gobbetti, M., Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas. Appl. Environ. Microbiol. 78 (2012), 5328-5340.
86. Minervini, F., De Angelis, M., Di Cagno, R., Gobbetti, M., Ecological parameters influencing microbial diversity and stability of traditional sourdough. Int. J. Food Microbiol. 171 (2014), 136-146.
87. Minervini, F., Lattanzi, A., De Angelis, M., Celano, G., Gobbetti, M., House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs. Food Microbiol. 52 (2015), 66-76.
88. Mohammed, S.I., Steenson, L.R., Kirleis, A.W., Isolation and characterization of microorganisms associated with the traditional sorghum fermentation for production of Sudanese kisra. Appl. Environ. Microbiol. 57 (1991), 2529-2533.
89. Moore, J., Cheng, Z., Hao, J., Guo, G., Liu, J.G., Lin, C., Yu, L.L., Effects of solid-state yeast treatment on the antioxidant properties and protein and fiber compositions of common hard wheat bran. J. Agric. Food Chem. 55 (2007), 10173-10182.
90. Moore, J., Luther, M., Cheng, Z., Yu, L., Effects of baking conditions, dough fermentation, and bran particle size on antioxidant properties of whole-wheat pizza crusts. J. Agric. Food Chem. 57 (2009), 832-839.
91. Moroni, A.V., Arendt, E.K., Dal Bello, F., Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs. Food Microbiol. 28 (2011), 497-502.
92. Moroni, A.V., Arendt, E.K., Morrissey, J.P., Dal Bello, F., Development of buckwheat and teff sourdoughs with the use of commercial starters. Int. J. Food Microbiol. 142 (2010), 142-148.
93. Moslehi-Jenabian, S., Lindegaard Pedersen, L., Jespersen, L., Beneficial effects of probiotic and food borne yeasts on human health. Nutrients 2 (2010), 449-473.
94. Obiri-Danso, K., Microbiological studies on corn dough fermentation. Cereal Chem. 71 (1994), 186-188.
95. Osimani, A., Zannini, E., Aquilanti, L., Mannazzu, I., Comitini, F., Clementi, F., Lactic acid bacteria and yeasts from wheat sourdoughs of the Marche region. Ital. J. Food Sci. 21 (2009), 269-286.
96. Ottogalli, G., Galli, A., Foschino, R., Italian bakery products obtained with sour dough: characterization of the typical microflora. Adv. Food Sci. 18 (1996), 131-144.
97. Pacheco, A., Santos, J., Chaves, S., Almeida, J., Leão, C., Sousa, M.J., The emerging role of the yeast Torulaspora delbrueckii in bread and wine production: using genetic manipulation to study molecular basis of physiological responses. INTECH, 2012, 10.5772/46024.
98. Palma, M.L., Zamith-Miranda, D., Martins, F.S., Bozza, F.A., Nimrichter, L., Montero-Lomeli, M., Marques, E.T., Douradinha, B., Probiotic Saccharomyces cerevisiae strains as biotherapeutic tools: is there room for improvement?. Appl. Microbiol. Biotechnol. 99 (2015), 6563-6570.
99. Palomba, S., Blaiotta, G., Ventorino, V., Saccone, A., Pepe, O., Microbial characterization of sourdough for sweet baked products in the Campania region (southern Italy) by a polyphasic approach. Ann. Microbiol. 61 (2011), 307-314.
100. Paramithiotis, S., Gioulatos, S., Tsakalidou, E., Kalantzopoulos, G., Interactions between Saccharomyces cerevisiae and lactic acid bacteria in sourdough. Process Biochem. 41 (2006), 2429-2433.
101. Paramithiotis, S., Muller, M.R.A., Ehrmann, M.A., Tsakalidou, E., Seiler, H., Vogel, R., Kalantzopoulos, G., Polyphasic identification of wild yeast strains isolated from Greek sourdoughs. Syst. Appl. Microbiol. 23 (2000), 156-164.
102. Paramithiotis, S., Tsiasiotou, S., Drosinos, E., Comparative study of spontaneously fermented sourdoughs originating from two regions of Greece: Peloponnesus and Thessaly. Eur. Food Res. Technol. 231 (2010), 883-890.
103. Pedersen, L.L., Owusu-Kwarteng, J., Thorsen, L., Jespersen, L., Biodiversity and probiotic potential of yeasts isolated from fura, a West African spontaneously fermented cereal. Int. J. Food Microbiol. 159 (2012), 144-151.
104. Peres, M.F.S., Tininis, C.R.C.S., Souza, C.S., Walker, G.M., Lalule, C., Physiological responses of pressed baker's yeast cells pre-treated with citric, malic and succinic acids. World J. Microbiol. Biotechnol. 21 (2005), 537-543.
105. Perricone, M., Bevilacqua, A., Corbo, M.R., Sinigaglia, M., Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products. Food Microbiol. 38 (2014), 26-35.
106. Pico, J., Bernal, J., Gómez, M., Wheat bread aroma compounds in crumb and crust: a review. Food Res. Int. 75 (2015), 200-2015.
107. Poutanen, K., Flander, L., Katina, K., Sourdough and cereal fermentation in a nutritional perspective. Food Microbiol. 26 (2009), 693-699.
108. Pulvirenti, A., Caggia, C., Restuccia, C., Gullo, M., Giudici, P., DNA fingerprinting methods used for identification of yeasts isolated from Sicilian sourdoughs. Ann. Microbiol. 51 (2001), 107-120.
109. Pulvirenti, A., Solieri, L., Gullo, M., De Vero, L., Giudici, P., Occurrence and dominance of yeast species in sourdough. Lett. Appl. Microbiol. 38 (2004), 113-117.
110. Reale, A., Konietzny, U., Coppola, R., Sorrentino, E., Greiner, R., The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation. J. Agric. Food Chem. 55 (2007), 2993-2997.
111. 31P NMR study. J. Agric. Food Chem. 52 (2004), 6300-6305.
112. Rehman, S.,.P., Paterson, A., Pigott, J.R., Flavour in sourdough bread: a review. Trends Food Sci. Technol. 17 (2006), 557-566.
113. Rizzello, C.G., Cavoski, I., Turk, J., Ercolini, D., Nionelli, L., Pontonio, E., De Angelis, M., De Filippis, F., Gobbetti, M., Di Cagno, R., Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis. Appl. Environ. Microbiol. 81 (2015), 3192-3204.
114. Rocha, J.M., Malcata, F.X., On the microbiological profile of traditional Portuguese sourdough. J. Food Prot. 62 (1999), 1416-1429.
115. Rodrigues, C.F., Silva, S., Henriques, M., Candida glabrata: a review of its features and resistance. Eur. J. Clin. Microbiol. Infect. Dis. 33 (2014), 673-688.
116. Rosenquist, H., Hansen, A., The microbial stability of two bakery sourdoughs made from conventionally and organically grown rye. Food Microbiol. 17 (2000), 241-250.
117. Rossi, J., The yeasts in sourdough. Adv. Food Sci. 18 (1996), 201-211.
118. Saeed, M., Anjum, F.M., Zahoor, T., Nawaz, H., Rehman, S.U., Isolation and characterization of starter culture from spontaneous fermentation of sourdough. Int. J. Agric. Biol. 11 (2009), 329-332.
119. Salovaara, H., Savolainen, J., Yeast type isolated from Finnish sour rye dough starters. Acta Aliment. Polonica 10 (1984), 241-246.
120. Simonson, L., Salovaara, H., Korhola, M., Response of wheat sourdough parameters to temperature, NaCl and sucrose variations. Food Microbiol. 20 (2003), 193-199.
121. Siragusa, S., Di Cagno, R., Ercolini, D., Minervini, F., Gobbetti, M., De Angelis, M., Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis starters. Appl. Environ. Microbiol. 75 (2009), 1099-1109.
122. Spicher, G., Schröder, R., Die Mikroflora des Sauerteiges. IV. Mitteilung: Untersuchungen über die Art der in “Reinzuchtsauern” anzutreffenden stäbchenförmigen Milchsäurebakterien (Genus Lactobacillus Beijerinck). Z. Lebensm. Unters. Forsch. 167 (1978), 342-354.
123. Succi, M., Reale, A., Andrighetto, C., Lombardi, A., Sorrentino, E., Coppola, R., Presence of yeasts in southern Italian sourdoughs from Triticum aestivum flour. FEMS Microbiol. Lett. 225 (2003), 143-148.
124. Sugihara, T.F., Kline, L., Miller, M.W., Microorganisms of the San Francisco sour dough bread process. Appl. Microbiol. 21 (1971), 456-458.
125. Türk, M., Sandberg, A.S., Carlsson, N., Andlid, T., Inositol hexaphosphate hydrolysis by baker's yeast. Capacity, kinetics and degradation products. J. Agric. Food Chem. 48 (2000), 100-104.
126. Valmorri, S., Tofalo, R., Settanni, L., Corsetti, A., Suzzi, G., Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy). Antonie van Leeuwenhoek 97 (2010), 119-129.
127. Van der Meulen, R., Scheirlinck, I., Van Schoor, A., Huys, G., Vancanneyt, M., Vandamme, P., De Vuyst, L., Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs. Appl. Environ. Microbiol. 73 (2007), 4741-4750.
128. Vaughan-Martini, A., Lachance, M.A., Kurtzman, C.P., Kazachstania Zubkova (1971). Kurtzman, C., Fell, J.W., Boekhout, T., (eds.) The Yeasts: a Taxonomic Study, fifth ed., vol. 2, 2011, Elsevier, Amsterdam, The Netherlands, 439-470.
129. Venturi, M., Guerrini, S., Vincenzini, M., Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods. Food Microbiol. 31 (2012), 107-115.
130. Vernocchi, P., Valmorri, S., Dalai, I., Torriani, S., Gianotti, A., Suzzi, G., Guerzoni, M.E., Mastrocola, D., Gardini, F., Characterization of the yeast population involved in the production of a typical Italian bread. J. Food Sci. 69 (2004), M182-M186.
131. Vernocchi, P., Valmorri, S., Gatto, V., Torriani, S., Gianotti, A., Suzzi, G., Guerzoni, M.E., Gardini, F., A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation. Food Res. Int. 37 (2004), 469-476.
132. Vigentini, I., Antoniani, D., Roscini, L., Comasio, A., Galafassi, S., Picozzi, C., Corte, L., Compagno, C., Dal Bello, F., Cardinali, G., Foschino, R., Candida milleri species reveals intraspecific genetic and metabolic polymorphisms. Food Microbiol. 42 (2014), 72-81.
133. Vogelmann, S.A., Hertel, C., Impact of ecological factors on the stability of microbial associations in sourdough fermentation. Food Microbiol. 28 (2011), 583-589.
134. Vogelmann, S.A., Seitter, M., Singer, U., Brandt, M.J., Hertel, C., Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters. Int. J. Food Microbiol. 130 (2009), 205-212.
135. Vrancken, G., De Vuyst, L., Van der Meulen, R., Huys, G., Vandamme, P., Daniel, H.M., Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs. FEMS Yeast Res. 10 (2010), 471-481.
136. Wang, T., He, F., Chen, G., Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: a concise review. J. Funct. Foods 7 (2014), 101-111.
137. Weckx, S., Van der Meulen, R., Maes, D., Scheirlinck, I., Huys, G., Vandamme, P., De Vuyst, L., Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations. Food Microbiol. 27 (2010), 1000-1008.
138. Zannini, E., Garofalo, C., Aquilanti, L., Santarelli, S., Silvestri, G., Clementi, F., Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour. Food Microbiol. 26 (2009), 744-753.
139. Zhang, G., Sadiq, F.A., Zhu, L., Liu, T., Yang, H., Wang, X., He, G., Investigation of microbial communities of Chinese sourdoughs using culture-dependent and DGGE approaches. J. Food Sci. 80 (2015), 2535-2542.
140. Zhang, J., Liu, W., Sun, Z., Bao, Q., Wang, F., Yu, J., Chen, W., Zhang, H., Diversity of lactic acid bacteria and yeasts in traditional sourdoughs collected from western region in Inner Mongolia of China. Food Control 22 (2011), 767-774.