Show simple item record

dc.contributor.authorGobbetti M
dc.contributor.authorMinervini F
dc.contributor.authorPontonio E
dc.contributor.authorDi Cagno R
dc.contributor.authorDe Angelis M
dc.contributor.editor
dc.date.accessioned2017-11-15T13:36:00Z
dc.date.available2017-11-15T13:36:00Z
dc.date.issued2016
dc.identifier.issn0168-1605
dc.identifier.urihttp://dx.doi.org/10.1016/j.ifoodmicro.2015.05.022
dc.identifier.urihttp://hdl.handle.net/10863/3807
dc.description.abstractThe drivers for the establishment and composition of the sourdough microbiota, with particular emphasis on lactic acid bacteria, are-reviewed and discussed. More than 60 different species of lactobacilli were identified from sourdoughs, showing the main overlapping between sourdough and human intestine ecosystems. The microbial kinetics during sourdough preparation was described by several studies using various methodological approaches, including culture-dependent and -independent (e.g., high throughput sequencing), and metabolite and meta-transcriptome analyses. Although the abundant microbial diversity harbored by flours, a succession of dominating and sub-dominating populations of lactic acid bacteria suddenly occurred during sourdough propagation, leading to the progressive assembly of the bacterial community. The contribution of all the potential sources (house microbiota, flour, types of flours and additional ingredients) for contaminating lactic acid bacteria was compared with the aim to find overlapping or specific routes that affect the sourdough microbiota. Once established and mature, pros and cons regarding the stability of the sourdough lactic acid bacteria biota were also reviewed, showing contradictory results, which were mainly dependent on the species/strains. Probably, the future research efforts should be dedicated to decrease the sources/drivers of noticeable variation rather than to full standardization of the process for sourdough preparation and use.en_US
dc.language.isoenen_US
dc.rights
dc.titleDrivers for the establishment and composition of the sourdough lactic acid bacteria biotaen_US
dc.typeArticleen_US
dc.date.updated2017-07-10T13:24:12Z
dc.publication.title
dc.language.isiEN-GB
dc.journal.titleInternational Journal of Food Microbiology
dc.description.fulltextnoneen_US


Files in this item

FilesSizeFormatView

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record