Prevalence and diversity of lactic acid bacteria in Chinese traditional sourdough revealed by culture dependent and pyrosequencing approaches

Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions

“…However, an appropriate fermentation temperature in connection with slow acidification allowed L. sanfranciscensis to grow during certain laboratory teff fermentations. In the past, the growth of L. sanfranciscensis was associated with wheat sourdoughs produced under certain conditions of temperature and pH (Hammes et al., ), explaining its wide occurrence in Chinese, French, Greek, Italian, and San Francisco wheat sourdoughs (De Vuyst et al., ; Kitahara, Sakata, & Benno, ; Kline & Sugihara, ; Lattanzi et al., ; Lhomme, Orain, Courcoux, Onno, & Dousset, ; Lhomme et al., ; Liu et al., ; Minervini et al., ; Zhang et al., ). Yet, it has been isolated from rye sourdoughs (Kitahara et al., ; Spicher, ; Spicher & Lönner, ; Spicher & Schröder, ) and spelt sourdoughs (Scheirlinck et al., , ) too.…”

Structure-function relationships of bacterial and enzymatically produced reuterans and dextran in sourdough bread baking application

“…Sourdough improves texture, flavour, shelf life, and nutritional properties of baked and steamed bread Gänzle, 2014;Liu et al, 2016). These beneficial effects are related to the metabolism of lactic acid bacteria (LAB) during sourdough fermentation.…”

Work scheme to isolate the different micro-organisms found in hydrogen-producing reactors: a study of effectiveness by pyrosequencing analysis

“…This disagreement could be because of the problems with classification using sequences with short lengths that are retrieved using the pyrosequencing method, and because of the high similarity within the sequences from the group (Liu et al . ).…”

“…A similar result was obtained by Liu et al . (). The authors found some isolates that were not observed in the pyrosequencing analysis.…”

“…A similar result was obtained by Liu et al . (), who analysed samples from Chinese traditional sourdough. The authors studied the microbial composition of different sourdough samples and found a high predominance of some Lactobacillus species in the samples, using both culturing and pyrosequencing methods.…”