Together with acidifying lactic acid bacteria, yeasts play a key role in the production process
of sourdough, where they are either naturally present or added as a starter culture …

Sourdough is a specific and stressful ecosystem inhabited by yeasts and lactic acid bacteria
(LAB), mainly heterofermentative lactobacilli. On the basis of their inocula, three types of …

From a microbiological perspective, sourdough is to be considered as a specific and
stressful ecosystem, harboring yeasts and lactic acid bacteria (LAB), that is used for the …

Fermented beverages and foods have played a significant role in most societies worldwide
for millennia. To better understand how the yeast species Saccharomyces cerevisiae, the …

Four sourdoughs (A to D) were produced under practical conditions, using a starter obtained
from a mixture of three commercially available sourdough starters and baker's yeast. The …

Yeasts have been involved in bread making since ancient times and have thus played an
important role in the history and nutrition of humans. Bakery‐associated yeasts have only …

This chapter describes the taxonomy and biodiversity of yeasts and lactic acid bacteria
(LAB) isolated from sourdoughs collected around the world. The phylogenetic position of …

Fermented foods were likely to have been the first among all types of processed foods
consumed by human beings. The role that fermented food plays is not only related to the …

A survey of the genetic polyphormism that can be detected at different microsatellite loci in
Saccharomyces cerevisiae strains was performed in order to develop an efficient …

Sourdough fermentations are characterized by the combined activity of lactic acid bacteria
and yeasts. An investigation of the microbial composition of 21 artisan sourdoughs from 11 …